1 flameproof casserole dish
1 chopping board
Thinly slice the veal fillet.
Peel the beetroot, keeping their tops, and cut them in half.
Scrape the carrots and cut the radishes in two, keeping their tops. Clean the mushrooms and cut them into quarters.
Sauté the veal fillet in butter in a flameproof casserole dish, then remove.
Bring the stock to the boil in the casserole dish, add all the vegetables except the peas and cook for 15 minutes over low heat.
Add the veal slices, the mint and peas and cook for another 5 minutes. Season.
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