Roast veal eye of round with apple purée and green beans

Pat the veal dry with kitchen paper and season it with salt and pepper. Meanwhile, preheat the oven to 150 °C.

Heat a pan over high heat and add the butter. Sear the veal for a few minutes, turning it until it has a golden crust on every side.

Move the veal to a baking dish, or use the pan itself if it's ovenproof. Roast in the preheated oven at 150 °C for about 40–45 minutes.

Melt a teaspoon of butter in a pan. Add the roughly chopped apples, the celery, the cinnamon, the cloves and a splash of water. Cook over medium-low heat for about 15 minutes, stirring now and then.

Once the apples are soft, keep cooking uncovered until all the water has evaporated.

Remove the cloves and blend the apples with the celery until you have a smooth, thick, even purée.

If you're using raw green beans, blanch them for about 5 minutes and drain them while they still have some bite. Dry them very well before they go into the pan.

Melt the butter in a pan with the garlic clove. Add the green beans and leave them without stirring too often, so they roast and turn golden on one side. Turn them, finish cooking and season with salt.

Pour the soy sauce, honey and honey mustard into a small saucepan. Stir and cook over low heat until the mixture has reduced to the texture of a caramel that is still runny.

Take the veal out of the oven, cover it very loosely with foil and let it rest for 10 minutes before slicing.

Slice the veal. Spread the apple purée on the plates, add the veal and finish with the buttery green beans. Drizzle with a little of the soy, honey and mustard glaze.