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Veal with Shallot-Roquefort Cream and Oven-Fried Potatoes

Veal with Shallot-Roquefort Cream and Oven-Fried Potatoes comes together with T Olive Oil, Butter, Shallots, and Whipping Cream. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 6
• 1/2 cup
• 1/4 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 375F.

2. 2

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

3. 3

   Add potatoes and brown well on all sides, turning frequently, about 10 minutes.

4. 4

   Transfer to baking sheet.

5. 5

   Bake potatoes until crisp and cooked through, 10 to 15 minutes.

6. 6

   Reduce oven temperature to 250'F and keep potatoes warm.

7. 7

   Meanwhile, heat thin layer of oil in heavy large skillet over medium-high heat.

8. 8

   Add veal and brown well on all sides.

9. 9

   Reduce heat and cook about 15 minutes for medium-rare, turning frequently.

10. 10

    Transfer veal to heated plate.

11. 11

    Pour off drippings from skillet.

12. 12

    Melt 1/4 C butter in same skillet over medium heat.

13. 13

    Add shallots and stir until softened, about 2 minutes.

14. 14

    Add stock and boil until reduced to 1 cup.

15. 15

    Add cream and boil until mixture is reduced to 1 cup.

16. 16

    Pour in any exuded meat juices.

17. 17

    Reduce heat to low.

18. 18

    Add cheese and remaining butter; do not boil.

19. 19

    Slice veal. Cover plates with sauce. Top with veal. Spoon potatoes to side and sprinkle with thyme.

20. 20

    Bon Appetit/August/89