Recipe courtesy of Gerry Boddaert
Print
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.

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

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Veal Blanquette

Veal Pizzaiola

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Veal Romana

Recipe courtesy of Emeril Lagasse

Veal Schnitzel

Recipe courtesy of Michael Symon

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Saltimbocca

Recipe courtesy of Christini's Ristorante Italiano

On TV

So Much Pretty Food Here