1 litrechicken stock 12pencil leeks, cut into 3cm lengths2bunches of baby carrots, trimmed500 gmbroad beans, podded200 gmgreen garlic sprouts, cut into 3cm lengths1/3 cupfirmly packed mint leaves900 gmveal fillet, trimmed and cut into 42 tbspolive oil
Place stock in a saucepan and bring to a simmer over medium heat. Add leeks and carrots and cook for 8 minutes, then add broad beans and garlic sprouts and cook for another 5 minutes or until broad beans are just cooked through. Add mint leaves and remove from heat.
Season veal to taste. Heat oil in a large frying pan, add veal and cook over medium-high heat for 4-5 minutes on each side for medium rare or until cooked to your liking.
Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.