| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Bon appetit, Main dish, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
md |
Red potatoes, cut into 8 wedges each |
|
|
Olive oil |
| 1 1/2 |
|
To 2 lb veal tenderloin, trimmed and cut into 4 pieces |
| 1/2 |
c |
(1 stick) butter |
| 1/4 |
c |
Chopped shallots |
| 2 |
c |
Veal or beef stock or canned unsalted beef broth |
| 1 |
c |
Whipping cream |
| 2 |
oz |
Roquefort or Stilton cheese, crumbled (about 2/3 cup) |
|
|
Minced fresh thyme |
INSTRUCTIONS
Preheat oven to 375F. Heat 2 tablespoons oil in heavy large skillet over
medium-high heat. Add potatoes and brown well on all sides, turning
frequently, about 10 minutes. Transfer to baking sheet. Bake potatoes until
crisp and cooked through, 10 to 15 minutes. Reduce oven temperature to
250'F and keep potatoes warm.
Meanwhile, heat thin layer of oil in heavy large skillet over medium-high
heat. Add veal and brown well on all sides. Reduce heat and cook about 15
minutes for medium-rare, turning frequently. Transfer veal to heated plate.
Pour off drippings from skillet. Melt 1/4 C butter in same skillet over
medium heat. Add shallots and stir until softened, about 2 minutes. Add
stock and boil until reduced to 1 cup. Add cream and boil until mixture is
reduced to 1 cup. Pour in any exuded meat juices. Reduce heat to low. Add
cheese and remaining butter; do not boil.
Slice veal. Cover plates with sauce. Top with veal. Spoon potatoes to side
and sprinkle with thyme.
Bon Appetit/August/89
Posted to MC-Recipe Digest V1 #236
Date: Tue, 08 Oct 1996 17:33:31 -0400
From: Bill <gfx4tv@acy.digex.net>
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