Veal with Shallot-Roquefort Cream and Oven-Fried Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bon Appetit Main Dish
Meats Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T Olive oil
6 md Red potatoes, cut into 8
-wedges each
Olive oil
1 1/2 To 2 lb veal tenderloin,
-trimmed and cut into 4
-pieces
1/2 c (1 stick) butter
1/4 c Chopped shallots
2 c Veal or beef stock or
-canned unsalted beef broth
1 c Whipping cream
2 oz Roquefort or Stilton cheese,
-crumbled (about 2/3 cup)
Minced fresh thyme
Preheat oven to 375 F. Heat 2 tablespoons oil in heavy large skillet
over medium-high heat. Add potatoes and brown well on all sides,
turning frequently, about 10 minutes. Transfer to baking sheet. Bake
potatoes until crisp and cooked through, 10 to 15 minutes. Reduce
oven temperature to 250 F and keep potatoes warm.
Meanwhile, heat thin layer of oil in heavy large skillet over
medium-high heat. Add veal and brown well on all sides. Reduce heat
and cook about 15 minutes for medium-rare, turning frequently.
Transfer veal to heated plate.
Pour off drippings from skillet. Melt 1/4 C butter in same skillet
over medium heat. Add shallots and stir until softened, about 2
minutes. Add stock and boil until reduced to 1 cup. Add cream and
boil until mixture is reduced to 1 cup. Pour in any exuded meat
juices. Reduce heat to low. Add cheese and remaining butter; do not
boil.
Slice veal. Cover plates with sauce. Top with veal. Spoon potatoes to
side and sprinkle with thyme.
