Best Veal With Leek And Roquefort Sauce Recipes

Veal Steaks With Mushrooms As I Like It! image

Provided by nitko

Time 35m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 14

600 g boneless veal steaks
2 tablespoons olive oil
80 g butter
200 g mushrooms (white)
1 garlic clove
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon rosemary
2 tablespoons parsley (fresh leaves)
1 cup wine (white, dry)
40 g butter
1 tablespoon flour
10 g salt
3 g pepper

Steps:

First you have to prepare everything in advance - everything will be fast.
Cut the mushrooms into thin leaves, grate the lemon zest, prepare the lemon juice, and mince garlic.
Heat the butter (not all) and olive oil and fry (on strong fire) previously seasoned veal steaks until they turn brownish (about 4 min per side). Remove the steaks into warm environment (80-100°C stove) and put mushrooms into the frying pan.
Add some butter and salt mushrooms a bit. Sauté mushrooms about 10 minutes; covered.
Return the veal (with all juices) into pan; add garlic, lemon zest, lemon juice, minced parsley leaves and wine into pan and sauté on heavy fire until alcohol evaporates (it takes 2-4 minutes).
At the end add "buerre manie" - a French thing quite simple; melt butter and add flour (you can dry fry flour before to brown it a bit), stir, and than add into a meal to connect juices.
Serve warm with mashed potato, cooked potato, rice, risotto Milanese or pasta. Cherry tomato salad with green lettuce is also nice salad. Of course, use the white wine to drink with the meal.

Nutrition Facts : Calories 557.8, Fat 41.3, SaturatedFat 20.5, Cholesterol 187.3, Sodium 1311.4, Carbohydrate 5.2, Fiber 0.7, Sugar 1.3, Protein 30.8

Veal with Leek and Roquefort Sauce image

Yield Serves 8

Number Of Ingredients 17

Sauce
3 tablespoons unsalted butter
2 1/2 pounds leeks (white and pale green parts only), halved lengthwise, sliced into 1/2-inch pieces (about 6 cups)
1 tablespoon sugar
1 teaspoon dried thyme, crumbled
Salt and freshly ground white pepper
2 1/2 cups chicken stock or canned low-salt broth, boiled until reduced to 1/2 cup
Veal
8 1-inch-thick veal loin chops (about 8 ounces each), fat and sinew trimmed
Dried thyme, crumbled
Freshly ground pepper
3 tablespoons unsalted butter
1/4 cup brandy
1/4 cup whipping cream
6 tablespoons unsalted butter, cut into 6 pieces, room temperature
1 1/2 ounces Roquefort cheese, crumbled (about 1/2 cup)
Salt and freshly ground white pepper

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.