VEAL FILLET WITH MASHED POTATO & BRUSSELS SPROUTS

Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium (hence the name "Brussels" sprouts) as early as 1587. Brussels sprouts are a very good source of many essential vitamins, fiber, and folate. They are especially high in Vitamin C. They, along with their other cruciferous cousins, have been shown to have some very beneficial effects against certain types of cancer, as they contain many different ingredients that are believed to help prevent the disease.

Serves 2
60 minutes including the marinating time 
640 kcal per serving


Ingredients

• 250 g veal fillet
• 2 tbsps ginger, finely chopped
• 4 tbsps oyster sauce
• 4 tbsps soy sauce
• 4 tbsps lemon juice
• 1 baked potatoes (200 g), peeled and coarsely chopped
• 6 spring onions, finely sliced
• 2 tbsps shallots, finely chopped
• 300 g brussels sprouts, halved
• 2 tsps canola oil
• 2 tbsps olive oil
• 2 tsps butter

 

Method

1. Marinate the fillet in a marinade of ginger, oyster sauce, soy sauce, lemon juice, salt and pepper, then put in the fridge for 30 minutes.
2. Boil the potato in unsalted water.
3. Mix the spring onions and shallots.
4. Place the brussels sprouts in a pan, drizzle with 1 tsp of canola oil, season with salt, then pour over boiling water.
5. Bring to a boil, then remove from the heat and pour off the water.
6. Pat the meat dry. Save the marinade for later.
7. Heat the olive oil in a frying pan, then add the butter and let melt.
8. Fry the meat on both sides for about 8 minutes in total.
9. Add the spring onions and the shallots to the pan when a few minutes remain.
10. Pour the marinade over the meat and let boil.
11. Remove the pan from the heat, then wrap the pan in wax paper and let rest for 5 minutes.
12. Meanwhile, mash the potato with the remaining tsp of canola oil and season with a little salt.
13. Serve the mashed potatoes with slices of meat, sauce and brussels sprouts.