Peel and wash the vegetables. Finely dice the carrot, onion, and celery into a brunoise (tiny cubes).
Bring salted water to a boil and blanch the brunoise for 6 minutes. Drain. Separately blanch the zucchini and broccoli for 3 minutes.
In a sauté pan, melt the ½ knob of butter. Add the vegetable brunoise, season with salt and pepper, and sweat gently. Stir in the thyme, port, cream, and finely chopped chives.
Meanwhile, bring the milk to a boil, add a glass of water, and braise the veal grenadins for 15 minutes. Remove, pat dry, and keep warm.
Arrange the creamy chive vegetables on 4 plates and top with the veal grenadins.
Expert tip: If the vegetable cream is too thick, loosen it with a splash of the milk cooking liquid.
Alternative: No veal tenderloin? Substitute with loin or quasi chops.
Source: Chef Hubert's Favorite Recipes
