Mustard, Rosemary and Fennel Spiced Veal with grilled Brussel Sprouts

With Mustard, Fennel and pepper, find heavy pan, and grind slowly, using a back and forth motion, or you can use a spice grinder. Once the ingredients are ground, roughly chop Garlic and Rosemary. This assists your spice grinder in the grinding process. Add all ingredients, plus salt, to spice grinder. Grind until all spices, and other ingredients are fine, incorporated and smooth to the touch.
Coat veal with oil and rub meat with spice rub. Let meat sit for 25 minutes. While that sits, make brussel sprouts and the "marinade."

Prepare Sprouts by first cleaning off any excess dirt. Halve and add to large mixing bowl. Mince garlic and add to bowl along with Olive Oil. Mix thouroghly until all Brussel Sprouts are coated thickly with oil. Add orange zest along with Orange juice. Mix thouroughly, until when smelled, sprouts have orangey aroma. Add black pepper and lemon juice. Let marinate for 10 minutes while you sear meat.

(For best results, grill lemon until charred and firm.)

Heat non-stick pan until droplet of water bounces around and around. When hot, add veal and sear for 2 minutes on each side, depending on choice of doneness and width of veal. Once done, let rest for 6 minutes while you grill your Brussel Sprouts.

Heat grill to 500 degrees. Place Sprouts flat side down and grill until charred or about 2 and a half minutes. Turn down heat to 350 and cook for 1 more minute.
Remove and add Ciabatta for 1 minute per side.

In sauce pan add 1 tsp. of butter to pan and add shallots until tender and browned. Add orange juice and heat. Add remaining butter and making figure eight, stir in.
Place veal on top of Sprouts and spoon over sauce.