Ingredients

• 500g veal cutlet
• 2 garlic cloves
• 2 cumin
• 1kg carrots
• 1 lemon
• 2 teaspoon mustard
• 3 teaspoon Cognac

Preparation tips

Mix the mustard, cream, hot pepper, cognac (or other), lemon juice, 2 tablespoons olive oil (for 4 people), salt and pepper in a small bowl. Cut the veal into 2-3 cm pieces and marinate in the sauce for 15-20 min.

Strain.

Meanwhile, peel and slice the carrots. Sauté in a drizzle of olive oil, adding a little water, salt and cumin. Cover and cook for 15-20 min. If necessary, add more water during cooking to prevent the carrots from sticking and keep them melting. Brown the marinated veal in a very hot pan for 3 min on each side, or more depending on thickness. Pour the rest of the marinade over the meat and serve hot with the carrots!