This sophisticated dish features tender veal medallions bathed in a luxurious shallot and Roquefort cream sauce, paired with golden, crispy oven-fried potato wedges. The combination of the mild, delicate veal with the sharp, pungent blue cheese creates a complex flavor profile that is both comforting and elegant. The potatoes provide a perfect textural contrast, offering a crisp exterior and fluffy interior. Ideal for a special weeknight dinner or a romantic meal, this recipe brings restaurant-quality cuisine to your home kitchen without excessive fuss. The fresh thyme adds an aromatic finish that ties the savory elements together beautifully.
Veal With Shallot-Roquefort Cream And Oven-Fried Potatoes
Description
This sophisticated dish features tender veal medallions bathed in a luxurious shallot and Roquefort cream sauce, paired with golden, crispy oven-fried potato wedges. The combination of the mild, delicate veal with the sharp, pungent blue cheese creates a complex flavor profile that is both comforting and elegant. The potatoes provide a perfect textural contrast, offering a crisp exterior and fluffy interior. Ideal for a special weeknight dinner or a romantic meal, this recipe brings restaurant-quality cuisine to your home kitchen without excessive fuss. The fresh thyme adds an aromatic finish that ties the savory elements together beautifully.Ingredients
Directions
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Preheat oven to 375F (190C).
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Heat 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
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Add the potato wedges to the skillet and brown well on all sides, turning frequently, for about 10 minutes.
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Transfer the browned potatoes to a baking sheet.
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Bake potatoes until crisp and cooked through, for 10 to 15 minutes.
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Reduce oven temperature to 250F (120C) to keep the potatoes warm while you finish the sauce.
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Meanwhile, heat a thin layer of oil in the same heavy large skillet over medium-high heat.
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Add the veal pieces and brown well on all sides.
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Reduce heat and cook the veal for about 15 minutes for medium-rare, turning frequently.
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Transfer the cooked veal to a heated plate and let rest.
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Pour off excess drippings from the skillet, leaving about 1 tablespoon of fat.
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Melt 1/4 cup (1/2 stick) of butter in the same skillet over medium heat.
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Add the chopped shallots and stir until softened, about 2 minutes.
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Add the stock and bring to a boil, reducing until the liquid is reduced to 1 cup.
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Stir in the cream and boil until the mixture is reduced to 1 cup.
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Pour in any juices that have exuded from the resting veal.
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Reduce heat to low.
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Stir in the crumbled Roquefort cheese and the remaining 1/4 cup butter; do not boil.
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Slice the veal medallions.
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Cover the bottom of plates with the shallot-Roquefort cream sauce.
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Top the sauce with the sliced veal.
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Spoon the oven-fried potatoes to the side and sprinkle with minced fresh thyme.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 181.8kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 3.3g14%
- Sugars 1.2g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
