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Veal with Camembert Sauce

Source of Recipe

Gerry Boddaert, la Camembertier


List of Ingredients


SAUCE:
1 cup veal stock
4 ounces Camembert cheese, cubed
3 tablespoons creme fraiche
1 teaspoon salt
1 teaspoon pepper

VEAL:
8 ounces olive oil
4 teaspoons salt
4 teaspoons pepper
4 teaspoons thyme
4 flattened veal steaks (10 oz each)


Recipe

In a medium-sized pot, heat the veal stock and add the cheese. Whisk together until the cheese has melted. Reduce the heat to low and continue whisking for about 5 minutes. Bring the heat back up to high and boil to thicken. Turn the heat on low once it has thickened and add the creme fraiche. Bring mixture back to a boil and continue to whisk until sauce thickens.

Strain the sauce using a colander, return sauce to pot, and add salt and pepper. Reduce sauce on low heat for another 5 minutes. To prepare the veal, heat a skillet on high heat with the olive oil. Add the salt, pepper, and thyme to the skillet and let warm for 1 minute. Add the veal and sear on both sides. Remove the veal from the pan and slice thinly. To serve, pour the sauce on a platter and place the sliced veal on top of the sauce. Yield: 4 to 6 servings