VEAL WITH LEEK AND ROQUEFORT SAUCE
Categories Beef Cheese Onion Blue Cheese Veal Leek Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
- Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
- For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.
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L Guerra Jr
[email protected]I can't wait to try this recipe!
Madeleine Van niekerk
[email protected]This recipe is a great choice for a special occasion meal.
SADMAN MAHMUD
[email protected]I would recommend this recipe to anyone who loves veal and creamy sauces.
Sharjeel Yasir
[email protected]Overall, I thought this dish was okay. It wasn't my favorite, but it wasn't bad either.
Ema Shahzad
[email protected]This dish was a bit time-consuming to make. I prefer recipes that can be made in less time.
Brandon Canales (Sniperkillabob)
[email protected]The sauce was a bit bland. I think I needed to add more spices.
Johana Huerta
[email protected]The veal was a bit tough. I think I overcooked it.
Hunter Hogan
[email protected]This dish was a bit too complicated for me. I prefer recipes that are simpler to follow.
Robert Salazar
[email protected]I found that the sauce was a bit too salty. I would recommend using less salt than the recipe calls for.
Kelvina Smith
[email protected]This recipe was a bit too rich for my taste. The sauce was very creamy and the veal was a bit fatty.
Ahmad Saif
[email protected]I've made this dish several times and it's always a hit. The sauce is so flavorful and the veal is cooked perfectly.
Lyric
[email protected]This is one of my favorite recipes. The veal is always tender and the sauce is to die for.
Oreseametse Kudumela
[email protected]I love this dish! It's so easy to make and it's always a crowd-pleaser.
Courtney Varnes
[email protected]This recipe was easy to follow and the results were amazing. The veal was tender and juicy, and the sauce was creamy and flavorful.
Justin Martin
[email protected]I'm not a big fan of veal, but I really enjoyed this dish. The sauce was creamy and flavorful, and the veal was cooked perfectly.
Patty Clark
[email protected]I made this dish for a dinner party and it was a huge success. The guests loved the rich flavor of the sauce and the tenderness of the veal.
Hafiz Muhammad aslam
[email protected]This recipe was a hit! The veal was cooked perfectly and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.