Veal fillets with Rochefort sauce and mashed potatoes

60 min
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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 38º 0.05 l
Mashed potato 5.0 ud
See Recipe
Onion 0.05 kg
Carrot 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
See Recipe
Potato 0.5 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Elaboration
  • Cortar los escalopines, dos o tres por ración según peso.
  • Elaborar un puré de patata.
  • Para la salsa Roquefort:
    • Poner en un recipiente brandy y flambear.
    • Cuando se apague la llama, añadir fondo oscuro necesario, queso Roquefort al gusto y poner a punto de sal.
    • Terminamos añadiendo un poco de nata reducida.
  • Asar los escalopines a la plancha, napar con la salsa Roquefort y al otro el puré de patatas.
Nutritional information (1 portion)
Energy
641.77
kcal
Carbohydrates
29.64
g
Proteins
32.46
g
Lipids
41.12
g
Fiber 5.85 g
Saturates 17.27 g
Monounsaturated fatty acids 16.42 g
Polyunsaturated fatty acids 3.73 g
Cholesterol 120.61 mg
Calcium 179.58 mg
Iron 4.95 mg
Zinc 5.69 mg
Vitamin A 236.7 ug
Vitamin C 44.71 g
Folic acid 125.43 ug
Salt (Sodium) 1394.39 mg
Sugars 11.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.