Veal striploin with diane sauce & watercress salad
Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Meanwhile, heat the same frypan over medium heat. Cook garlic and eschallots for 2-3 minutes or until softened. Add Worcestershire sauce, brandy and tomato sauce, stir and bring to the boil. Reduce heat to a simmer, add cream and cook for 1-2 minutes, stirring constantly, until sauce thickens. Season.
Serve veal with diane sauce, salad and fries.
Veal t-bone would also work well in this recipe.
You can substitute ½ brown onion for eschallots.
Add some cooked quinoa to the salad and omit the fries for a healthier option