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How to make Creamy mustard and thyme veal with asparagus

Yield = 4
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

  • 700g chat potatoes, halved
  • 2 tablespoons olive oil
  • 4 (125g each) veal scotch fillet steaks
  • 1 tablespoon wholegrain mustard
  • 3/4 cup light cream
  • 1 tablespoon fresh thyme leaves
  • 2 bunches asparagus, trimmed

Method

  • Step 1 Preheat oven to 230°C/210°C fan-forced. Line a baking tray with baking paper. Place potato on prepared tray. Drizzle with half the oil. Season with salt and pepper. Bake for 30 minutes or until tender and crisp, adding asparagus to tray for the last 8 minutes of cooking.
  • Step 2 Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook veal for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
  • Step 3 Reduce heat to low. Add mustard, cream and thyme to pan. Cook, stirring, for 1 minute or until heated through. Divide veal, potato and asparagus between plates. Top with mustard mixture. Serve.