In a skillet, melt butter with oil over medium-high heat and brown the veal fillet for 2 minutes on each side.
Transfer meat to an ovenproof dish and roast for 1 hour or until internal temperature reaches 140°F (61°C).
In the same skillet, sauté the onions. Add the veal stock, mustard, maple syrup and tarragon to the sautéed onions.
Mix and bring to a boil. Reduce over medium heat for 10 minutes, or until almost no liquid remains.
Pour in the cream and cook for another 1 minute until the sauce thickens a little. Taste the sauce and adjust the seasoning, if necessary.
Remove the veal from the oven and let stand for 5 to 10 minutes in aluminum foil.
Slice roast into 1-inch thick medallions. Top with mustard sauce and maple syrup.
Serve with a creamy mixture of mashed potatoes and carrots and a small side of grilled vegetables.
Or serve with garden-fresh pesto or chimichurri sauce.
Tips and Tricks
Leftover roast? Why not use it in a delicious sandwich or salad for lunch the following day.