How to make
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.
Scatter whole sprigs of thyme and rosemary leaves in the pan. Crush the garlic cloves and add them whole to the potatoes. Drizzle with olive oil and bake at 390°F (200 C) for 30-40 minutes.
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.
Serve the fillet slices on top of the baked herb potatoes. Garnish with caramelized onions and sprinkle with fresh arugula leaves.
