Recipe courtesy of Gerry Boddaert
Veal with Camembert Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 632
- Total Fat
- 55
- Saturated Fat
- 14
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 32
- Cholesterol
- 128
- Sodium
- 688
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
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
- 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.