Veal fillets with Rochefort sauce and mashed potato

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Meats

Temperature: Hot

Allergens

Ingredients for 5 portions Calculate portions

Beef roll 0.75 kg

Table salt 12.5 g

Ground black pepper 0.005 g

Roquefort cheese 0.025 kg

Brandy 0.015 l

Brown stock 0.5 l

Cream 0.05 l

Mashed potatoes 5.0 ud

Ingredients for Brown stock (0.5 l) See Recipe

Onion 0.05 kg

Carrots 0.025 kg

Green leek 0.3 ud

Bones 0.15 kg

Red wine 0.025 l

Water 0.5 l

Ingredients for Mashed potatoes (5.0 ud) See Recipe

Potatoes 0.571 kg

Margarine 0.018 kg

Sterilised milk 0.143 l

Table salt 1.786 g

Elaboration

Cut the veal fillets, two or three per portion depending on the weight.
Make mashed potato.
For the Roquefort sauce:
- Pour brandy into a container and flambé.
- When the flame goes out, add the brown stock, Roquefort cheese and season with salt.
- Finish by adding a little reduced cream.
- Plate up covering one half of the meat with the Roquefort sauce and place the mashed potato on the other side.

Nutritional information (1 portion)

Energy

643.42

kcal

Carbohydrates

30.05

Proteins

32.51

Lipids

41.12

Fiber 5.88 g

Saturates 17.27 g

Monounsaturated fatty acids 16.42 g

Polyunsaturated fatty acids 3.74 g

Cholesterol 120.61 mg

Calcium 178.34 mg

Iron 4.94 mg

Zinc 5.7 mg

Vitamin A 225.26 ug

Vitamin C 44.99 g

Folic acid 125.53 ug

Salt (Sodium) 1393.94 mg

Sugars 11.69 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

4 h

Brown stock

Additional culinary preparation: Stocks

45 min

Mashed potatoes

Temperature: Hot
Additional culinary preparation: Garnishes