Sweat the veal section with soup vegetables, add tomato paste and fry everything nicely, then deglaze with a little red wine, as soon as everything has evaporated, add red wine again and repeat this 2 times until everything has evaporated. Then cover with water and slowly simmer until the meat crumbles nicely (approx. 4 hours - the longer the better). Then sieve off the jus and continue to simmer until the sauce is nice and dark. If the jus has been cooked down nicely, there is no need for spices or binders.

Sear the veal fillet with salt and pepper on all sides, then wrap it tightly in foil and then wrap it again with aluminum foil. Just before serving, bring the water to the boil in the pot and simmer for about 15-20 minutes. Then brush with the honey mustard and roll in the herbs.

Boil the potatoes in salted water until soft and puree with butter and milk until creamy. If there are pieces, it is best to pass them through the sieve. Peel the carrots and cook them al dente in salted water, then fry them in a pan with a little butter and the vanilla pulp.