Name: Veal with Camembert Sauce
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 cup veal stock; 4 ounces Camembert, cubed; 3 tablespoons creme fraiche; 1 teaspoon salt; 1 teaspoon pepper; 8 ounces olive oil; 4 teaspoons salt; 4 teaspoons pepper; 4 teaspoons thyme; 4 (10-ounce) flattened veal steaks

Directions

In a medium-sized pot, heat the veal stock and add the cheese. Whisk together until the cheese has melted. Reduce the heat to low and continue whisking for about 5 minutes. Bring the heat back up to high and boil to thicken. Turn the heat on low once it has thickened and add the creme fraiche. Bring mixture back to a boil and continue to whisk until sauce thickens. Strain the sauce using a colander, return sauce to pot, and add salt and pepper. Reduce sauce on low heat for another 5 minutes.
To prepare the veal, heat a skillet on high heat with the olive oil. Add the salt, pepper, and thyme to the skillet and let warm for 1 minute. Add the veal and sear on both sides. Remove the veal from the pan and slice thinly.
To serve, pour the sauce on a platter and place the sliced veal on top of the sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Gerry Boddaert, La Camembertier, France

Veal with Camembert Sauce

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