Best 2 Veal With Leek And Roquefort Sauce Recipes
Indulge in a culinary journey with our delectable Veal with Leek and Roquefort Sauce, a dish that tantalizes the taste buds with its exquisite flavors. This main course recipe features tender veal sautéed to perfection, enveloped in a creamy and flavorful sauce made with leeks, white wine, and the bold notes of Roquefort cheese. Accompany this dish with our medley of side recipes, including a refreshing Spinach Salad with Warm Bacon Dressing, a creamy and indulgent Mashed Potatoes with Roasted Garlic, and a vibrant Ratatouille that bursts with the flavors of summer vegetables. Elevate your dining experience with this stunning main course and its complementary side dishes, sure to impress any palate.
Here are our top 2 tried and tested recipes!
BLANQUETTE DE VEAU
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Provided by Florence Fabricant
Categories dinner, sauces and gravies, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
- Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
- When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams
VEAL CHOPS WITH ROQUEFORT BUTTER
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.
Tips:
- To ensure the veal is tender and juicy, choose a high-quality cut of meat and cook it over medium heat.
- If you don't have any Roquefort cheese on hand, you can substitute another blue cheese, such as Gorgonzola or Stilton.
- For a richer sauce, use heavy cream instead of milk.
- If you want a more pronounced leek flavor, sauté them for a few minutes before adding the other ingredients to the sauce.
- Serve the veal with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This veal with leek and Roquefort sauce is a delicious and elegant dish that is perfect for a special occasion. The tender veal is cooked to perfection and smothered in a creamy, flavorful sauce. The leeks add a subtle sweetness to the dish, while the Roquefort cheese provides a sharp, tangy contrast. Serve this dish with your favorite sides and enjoy a truly memorable meal.
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