Veal entrecote with sweet potatoes

Recipe by video: Remove the veal from the fridge half an hour before you need it, to allow it to reach the right temperature. Put the veal stock in a small saucepan, add the rosemary sprigs and allow it to reduce down slowly. Cut the sweet potatoes into cubes.

Pre-heat a grill pan or frying pan over a medium heat. Add a dash of rice oil and fry the veal entrecotes, turning frequently, until they are brown on both sides and pink in the middle. The cooking time will be approximately 4-6 minutes, depending on the thickness of the entrecotes. In the meantime, pre-heat a frying pan and add a knob of butter. Stir-fry the sweet potatoes until they are al dente, sprinkle with lime juice and season with a little fleur de sel.

Remove the veal entrecotes from the pan, wrap the meat in aluminium foil and allow to rest before slicing. Season the veal entrecotes to taste with pepper. If desired, salt can also be added before serving. Never add salt to veal before cooking because salt can cause it to dry out. Cut the veal entrecotes into slices and serve them with the fried sweet potato cubes, the rosemary gravy and a fresh green salad.