Veal with Camembert Sauce

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Sauce:

1 cup veal stock

4 ounces Camembert, cubed

3 tablespoons creme fraiche

1 teaspoon salt

1 teaspoon pepper

Veal:

8 ounces olive oil

4 teaspoons salt

4 teaspoons pepper

4 teaspoons thyme

4 (10-ounce) flattened veal steaks

Directions

  1. 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.
  2. 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.
  3. To serve, pour the sauce on a platter and place the sliced veal on top of the sauce.

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