1. First, remove the veal entrecote from the refrigerator so that it can come to room temperature.
2. For the mashed potatoes, bring water to a boil. Peel the potatoes and cut them into equal pieces. Cook the potatoes for about 20 minutes.
3. For the garlic beans, remove the tops from the beans. Bring water to the boil and cook the beans for 6 minutes until just al dente.
4. For the cranberry-orange sauce, zip the rosemary sprigs and finely chop them. Put this together with the cranberries, grater & zest of ½ orange and the cointreau in a saucepan and let it simmer for 10 minutes on low heat.
5. For the mashed potatoes, heat the milk in a saucepan, but make sure it does not boil. Pass the potatoes through a potato masher or potato masher. Then add the milk & butter to the potatoes and stir until the butter is completely melted. Season with salt & pepper. Keep the mashed potatoes warm by, for example, closing the hot pan properly, heating it in a bain-marie or placing it covered in the oven at 100°C (212°F).
6. Pat the veal entrecote dry with some kitchen paper and sprinkle it with some pepper on all sides.
7. Heat a frying pan and add a large knob of butter. When the butter stops bubbling, the pan is hot enough. Put 2 sprigs of fresh rosemary and 2 peeled garlic cloves in the butter. Place the veal entrecote in the pan and then fry the veal entrecote for 4-6 minutes. First sear briefly on high heat and then lower the heat and let it cook slowly. Prepare 2 pieces of aluminum foil that you can wrap them in. Using a spoon, pour some butter over the veal entrecote so that the flavors of the garlic & rosemary penetrate the meat well.
8. Heat a knob of butter in another frying pan. Press a clove of garlic and fruit it briefly and then immediately add the beans. Bake the garlic beans for 1-2 minutes until they are fully heated again.
9. First, divide the mashed potatoes over the plate and put a little of the cranberry sauce next to it. Cut the veal entrecote into pieces and place on top of the mashed potatoes. Serve with the garlic beans.

Source: Vicky van Dijk