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Name: Veal with Leek And Roquefort Sauce
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Dried thyme; crumbled; ; halved lengthwise,; SAUCE; ; 1/2-inch pieces; ; (about 6 cups); ; reduced to 1/2 cup; 8 1 inch thick veal loin; 1 1/2 oz Roquefort cheese; crumbled; Salt; ; green parts only),; ; sinewtrimmed; ; sliced into; VEAL; ; each), fat and; Dried thyme; crumbled; 1/4 c Whipping cream; 2 1/2 lb Leeks; (white and pale; 6 tb Unsalted butter; cut into 6; 1/4 c Brandy; Salt; 2 1/2 c Chicken stock or canned; 3 tb Unsalted butter; ; room temperature; Black Pepper freshly ground; ; cup); 3 tb Unsalted butter; 1 tb Sugar

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INGREDIENTS

1 ts Dried thyme; crumbled
; halved lengthwise,
SAUCE
; 1/2-inch pieces
; (about 6 cups)
; reduced to 1/2 cup
8 1 inch thick veal loin
1 1/2 oz Roquefort cheese; crumbled
Salt
; green parts only),
; sinewtrimmed
; sliced into
VEAL
; each), fat and
Dried thyme; crumbled
1/4 c Whipping cream
2 1/2 lb Leeks; (white and pale
6 tb Unsalted butter; cut into 6
1/4 c Brandy
Salt
2 1/2 c Chicken stock or canned
3 tb Unsalted butter
; room temperature
Black Pepper ; freshly ground
; cup)
3 tb Unsalted butter
1 tb Sugar

Servings

INSTRUCTIONS

For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes. Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.) For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute. Serves 8. Bon Appetit May 1990 NOTES : In this elegant entree, the leeks mellow to lend a bit of sweetness to the sauce.

NOTES

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Veal with Leek And Roquefort Sauce

1 ts Dried thyme; crumbled 
  ; halved lengthwise, 
  SAUCE 
  ; 1/2-inch pieces 
  ; (about 6 cups) 
  ; reduced to 1/2 cup 
8  1 inch thick veal loin 
1 1/2 oz Roquefort cheese; crumbled 
  Salt 
  ; green parts only), 
  ; sinewtrimmed 
  ; sliced into 
  VEAL 
  ; each), fat and 
  Dried thyme; crumbled 
1/4 c Whipping cream 
2 1/2 lb Leeks; (white and pale 
6 tb Unsalted butter; cut into 6 
1/4 c Brandy 
  Salt 
2 1/2 c Chicken stock or canned 
3 tb Unsalted butter 
  ; room temperature 
  Black Pepper freshly ground
  ; cup) 
3 tb Unsalted butter 
1 tb Sugar

For sauce: melt butter in heavy large skillet over medium heat. Add leeks,  sugar and thyme. Season with salt and pepper. Cook until liquid evaporates  and leeks begin to soften, stirring occasionally, about 10 minutes; do not  brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish.  Stir remaining leeks, reduce heat to low and cover. Cook until leeks are  very soft and lightly caramelized, stirring occasionally, about 20 minutes.    Puree caramelized leeks and stock in blender until smooth. (Can be prepared  1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)    For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3  tablespoons butter in heavy large skillet over medium heat. Add veal and  cook until just pink inside, about 4 minutes per side. Transfer to plate  and cover to keep warm. Add brandy to skillet and cook until liquid is  almost evaporated, scraping up any browned bits. Add cream and leek sauce  and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add  cheese and any accumulated meat juices and whisk until smooth. Season with  salt and pepper. Divide sauce among broilerproof plates. Top with veal and  sprinkle reserved leeks over. Broil until leeks are heated through, about 1  minute.    Serves 8.    Bon Appetit May 1990        NOTES : In this elegant entree, the leeks mellow to lend a bit of sweetness  to the sauce.

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Nutrition

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Serving Size: 1 Serving (1989g)
Recipe Makes: 1 servings

Calories: 3959
Calories from Fat: 3782 (96%)

Amt Per Serving		% DV

	Total Fat 420.2g	560 %
	Saturated Fat 266.1g	1330 %
	Monounsaturated Fat 109.1g
	Polyunsanturated Fat 15.8g
Cholesterol 1119.6mg		345 %
Sodium 67.6mg		2 %
Potassium 200.3mg		5 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 46.6g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3959

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