Veal tenderloin with mushroom sauce, sauté potatoes and grilled vegetables

Ingredients 4 veal tenderloins 200 grams each 4 boiled and cold potatoes with the skin Vegetable oil for frying For vegetables: 4 soup spoons olive oil 1 carrot 1 aubergine 3 colorful bell peppers 4 mushrooms 2 marrows 4 spring onions 12 green asparagus ½ tea spoon chopped fresh herbs For mushroom sauce: 1 soup spoon butter 2 soup spoons olive oil ½ kg mushrooms 1 tea spoon English mustard 1 chopped onion 1 chopped garlic glove ½ small cup brandy 1 small cup white dry wine ½ lt fresh cream   Method: Clean the fillet and remove any sinue and excess fat, fry in a pan till golden brown. Place on a roasting tray and place in a hot oven for 17-20minutes at 180C. Or cook accordingly with the temperature of your oven. Season your vegetables drizzle with olive oil and cook in a griddle pan until cooked on all sides. Peel the potatoes and cook in oil till golden brown, remove and place on kitchen paper to remove excess oil. To prepare the salad use the same pan used to sear the fillets, if there is to much oil in the pan remove excess oil. Allow to heat well and cook the onion and garlic till translucent. Add the mustard and the mushrooms and allow another 1-2 minutes to cook, add the brandy and the wine and cook the alchol out , add the cream salt and pepper, lower the heat and allow to infuse, add any juices from the roasting pan to enhance the flavour. Serve the fillets on the puree with the mushroom salsa and grilled vegetables

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