Recipe courtesy of Gerry Boddaert

Veal with Camembert Sauce

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

Sauce:

Veal:

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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