Partially freeze veal roast and cut across grain into ¼-inch thick paillards. Reserve.
For Potato Green Bean Salad: Prep salad: Toss potatoes with 1/4 cup olive oil, season with salt and pepper and roast in a 425 F. Keep warm. Cook haricots verts until just tender; reserve. Mix vinegar, 1/4 cup parsley, mustard and ¼ tsp each salt and pepper; slowly whisk in extra virgin olive oil; reserve.
For Red Pepper Coulis: Saute onion and garlic in 1/4 cup olive oil until tender. Puree onion mixture, roasted red peppers, veal stock and 1/2 tsp. salt in blender. Strain and stir in diced roasted red peppers. Keep warm.
Per Order : Season 6 ounces veal paillards with salt and pepper. Cook veal in olive oil in saute pan until veal is browned and cooked to medium doneness; remove and keep warm. Saute 1/2 cup mushrooms and 1 Tbsp shallots; reserve.
Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp avocado with 1 oz vinaigrette.
To plate : Drizzle 2 Tbsp red pepper coulis on plate. Mound potato and green bean salad over coulis. Top with veal paillards, then sautéed mushroom mixture. Garnish with chopped parsley as desired.