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1 steak Veal rump steak

6 potato Potato, peeled, raw, not further specified

2 tablespoon Oil, olive, pure

1 cup Juice, lemon

1 clove Garlic, peeled, raw

1 steak Beef, blade steak, lean, raw

8 tablespoon Cream, regular thickened, 35% fat

1 teaspoon Pepper, ground, black or white

1 cup Mixed vegetables (parsnip & carrot), fresh, boiled, drained, mashed

• Cut each veal steak in half. Place between two sheets of cling film. Use a rolling pin or meat mallet to pound until thin. Cook the potatoes in a saucepan of boiling water until tender. Drain. Heat half the oil in a large non-stick frying pan over a high heat. Add half the veal and cook for 1-2 minutes each side or until just cooked. Remove from the pan and repeat with the remaining veal. Remove all the veal from the pan. Increase heat to high and add the garlic. Cook, stirring, for 1 minute. Add the lemon juice and stock and boil, uncovered, for 8-10 minutes or until the sauce thickens and reduces slightly. Remove the pan from the heat and stir in the cream. Season with salt and pepper. Return to the heat and simmer for 2 minutes. Add the veal and turn to coat in the sauce. Serve the veal with the lemon sauce, potatoes and mixed steamed vegetables.

4 (about 500g) veal rump steaks 6 (about 60g each) chat potatoes 2 tsp olive oil 1 garlic clove, crushed 1/2 cup (125ml) fresh lemon juice 3/4 cup (185ml) beef stock 2 tbs reduced-fat thickened cream Salt & freshly ground pepper Mixed steamed vegetables, to serve