Recipe courtesy of Gerry Boddaert
Total:
1 hr 30 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

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.

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