How to cook
Cut the potatoes into wedges without peeling them. Place them on a sheet of baking paper in a flat baking tray. Season with salt and pepper.
Cut the onion into thin slices. Salt the fillet and season with black pepper. Seal the meat in a hot pan on all sides until cooked.
Add the onion to the veal and let them steam. Put a lump of butter into the pan. Remove the fillet from the pan and add the lemon juice and honey.
Allow the onion to caramelize. Let the veal sit for 5 minutes, then cut it diagonally into slices.