Best Veal With Leek And Roquefort Sauce Recipes

Veal Chops with Roquefort Butter image

Provided by Ina Garten

Time 55m

Yield 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground black pepper

Steps:

Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

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.