Veal fillets with Roquefort sauce and gratin potatoes

45 min
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 0.75 kg
Brandy 0.05 l
Brown stock 0.25 l
Cream 0.05 l
Potato 0.5 kg
Table salt 3.75 g
Ground white pepper 0.05 g
Cream 0.125 l
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.15 ud
Bones 0.075 kg
Red wine 0.013 l
Water 0.25 l
Elaboration
  • Cut the veal fillets, two or three per portion depending on the weight.

For the gratin potatoes:

  • Chop the potatoes into 6 mm slices.
  • Parboil the potatoes in water or steam, then place them in a dish add the milk, cream and salt and pepper. Bake in the oven at 180 ºC to finish off cooking.

For the roquefort sauce:

  • Prepare a brown stock.
  • Pour some brandy in 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.

HOW TO SERVE

  • Cook the veal fillets on the griddle.
  • Plate up covering one half of the meat with the Roquefort sauce and place the gratin potatoes on the other side.
Nutritional information (1 portion)
Fiber 3.91 g
Saturates 25.34 g
Monounsaturated fatty acids 23.91 g
Polyunsaturated fatty acids 14.52 g
Cholesterol 148.3 mg
Calcium 182.74 mg
Iron 4.28 mg
Zinc 5.59 mg
Vitamin A 211.18 ug
Vitamin C 31.52 g
Folic acid 80.63 ug
Salt (Sodium) 629.27 mg
Sugars 8.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.