Veal fillets with Rochefort sauce and mashed potato

60 min
Type of dish: Meats
Temperature: Hot
Allergens:
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
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 0.05 l
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
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)
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.