Difficulty:[usr 2 ]
Peel the parsnips. Poach them for about 20 minutes in boiling milk with the split vanilla pod.
Crush them with a potato masher, then add the white chocolate. Mix well to obtain a smooth purée.
Salt and keep warm.
Brush the fillets with a little oil and pass them on both sides in the mignonette pepper, pressing lightly so that it adheres well to the meat. Sear over high heat 1 to 2 minutes on each side, depending on whether you like the meat rare or well done.
Deglaze the cooking with the veal juice, let reduce by 3/4, then add the butter in pieces while winnowing off the heat, adjust the seasoning with salt.
Serve with the parsnip purée and coat the pieces of meat with the sauce.
