Roasted veal with gratin potatoes millefeuille

For roasted veal:

• Clean the steak from fat and nerves. Tie up.
• Spread a mixture of garlic powder or finely chopped garlic, mustard, salt and olive oil.
• Place the steak on the baking sheet and roast at 180 ºC and let cook until the temperature in the center reaches from 42 ºC to 45 ºC.
• Remove, let stand and cool down if needed.
• To ration, cut into thin fillets of 3 mm and spread them out overlapping each fillet.

For the gravy or roast sauce: with brown stock.

For the potato millefeuille:

• Cut the bacon into lardons and the cheese into slices.
• Cut the potato into 3 mm slices and simmer in oil at about 150 ºC.
• Spread margarine on the bottom of a tray, spread out the simmered potatoes, season, place the sliced cheese over the potato, add another layer of potato, season, add the bacon and cover with mozzarella.
• Place in the preheated oven at 160 ºC and cook au gratin.

PLATING UP

• Place the steak fillets in the oven (without sauce) at 140 ºC until heated (being careful not to overcook them).
• Remove from the oven and add the hot gravy on top.
• Plate up the meat with the sauce and add a portion of millefeuille onto the plate.