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.