Veal scallopini & Brandy demi glace

Slice the portobello and the striploin into 1cm thick slices, lay the meat between plastic wrap & pound to half the thickness (see video above).

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Start poaching potatoes in cold water.

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Season & flour the scallopini.

Sear the seasoned protein on both sides in a cast iron pan along with the portobello.

Remove the scallopini from the pan at medium-rare (about 1 min each side).
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Add green beans to the poaching water.

Deglaze the pan with brandy.

Add the demi-glace and let the sauce simmer for a minute.

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Pass the vegetables, finish them in butter and season them.
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Put the scallopini back in the sauce. 

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Assemble & serve.