Oven temperature: 200/400
In a bowl, mix the garlic with the honey and mustard with a whisk. Add the lemon juice and the oil while stirring. Add the chervil and stir.
In a pot filled with cold salted water over high heat, cook the potatoes for about 15 minutes or until tender.
Once the potatoes are cooked, place them on a baking sheet covered with parchment paper. Crush them using a fork. Season the potatoes and drizzle them with oil.
In a large ovenproof frying pan, sear the veal fillet in the oil for 2 minutes on each side and season. Place the frying pan in the oven and cook for about 8 minutes or until the internal temperature reaches 52/125. Let the meat rest for 5 minutes.
Meanwhile, in a frying pan over medium heat, sauté the rapini in a drizzle of oil for 3 minutes.
Carve the fillet into rounds and serve with the crushed potatoes and rapini drizzled with the vinaigrette.