Veal with shallot-roquefort cream and oven-fried potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | mediums | Red potatoes, cut into 8 wedges each |
| Olive oil | ||
| 1½ | To 2 lb veal tenderloin, trimmed and cut into 4 pieces | |
| ½ | cup | (1 stick) butter |
| ¼ | cup | Chopped shallots |
| 2 | cups | Veal or beef stock or canned unsalted beef broth |
| 1 | cup | Whipping cream |
| 2 | ounces | Roquefort or Stilton cheese, crumbled (about 2/3 cup) |
| Minced fresh thyme | ||
Directions
Preheat oven to 375F. 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 ¼ 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.
Bon Appetit/August/89 Scanned & fixed by Di and Gary