1 tsp onions, chopped

Pinch of black pepper

1/8 cup vinegar

2 egg yolks

150 g melted butter

150 g potatoes

500 g milk

1 garlic clove, mashed

Pinch white pepper

3 tbsp cream

10 g grated cheese

200 – 250 g veal cutlet, whole

Salt and pepper to taste

1 tbsp olive oil

40 g mushrooms, sliced

20 g onions, chopped

1 tbsp parsley, chopped

1 tbsp olive oil

200 g mixed vegetables, sautéed

-   Put onions, pepper and vinegar into a sauté pan over high heat and reduce to half.

-   Beat yolks and pour in a bain-marie and pour reduction over eggs whisking continuously until mixture thickens and doubles in size.

-   Drizzle butter into mixture while whisking vigorously to emulsify.

-   When it reaches a mayonnaise consistency remove from heat.

-   Poach potatoes in milk with garlic and pepper then simmer until cooked.

-   With a slotted spoon, remove potatoes onto an oven proof dish then add cream and grated cheese. Gratinate in oven for 10 minutes.

-   Season cutlets with salt and pepper and sear in oil in skillet over high heat.

-   Arrange cutlets on a wire rack secured over an oven tray and insert in a 170ºC oven for 20 minutes.

-   Panfry mushrooms, onions and parsley in 1 tbsp olive oil and place into a bowl.

-   Add 1 tbsp sauce béarnaise to bowl and mix well.

-   Plate cutlets and top with mushroom mixture.

-   Spoon remaining béarnaise sauce over mushroom mixture and insert under grill to gratinate.

-   Serve with vegetables and potatoes dauphinoise.