Milk-Fed Veal Tenderloin with Pancetta, Creamed Parsnips and Mustard Sauce

Make this dish with the best veal you can sauce lay your hands on; the result will be far superior than if made with yearling beef which is commonly passed off as veal. The tender age of milk fed or suckling veal gives it a sublime, buttery and melt-in-the-mouth texture, a quality that cannot be matched. The silkiness of the parsnip cream matches the veal beautifully, as well as blending in with and highlighting the pungency of the mustard.