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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 1 cup veal stock
- 4 ounces Camembert, cubed
- 3 tablespoons creme fraiche
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces olive oil
- 4 teaspoons salt
- 4 teaspoons pepper
- 4 teaspoons thyme
- 4 (10-ounce) flattened veal steaks
Method
- 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.
