Veal Tournedos in Cream Sauce (Veau a la Creme)

1. 1

   Preheat oven to 450F.

2. 2

   Using a cheese planer or a sharp knife, cut 4 thin slices (4- by 2-inch) from Gruyere.

3. 3

   Cook bacon in a ovenproof 10-inch heavy skillet over moderately high heat, turning once, until lightly browned, about 2 minutes total, and transfer to a plate.

4. 4

   (Do not clean skillet.)

5. 5

   Pat veal dry and season with salt and pepper.

6. 6

   Heat butter in skillet over moderately high heat until foam subsides, then saute tournedos until browned, about 4 minutes total.

7. 7

   (Veal will be only partially cooked.)

8. 8

   Remove skillet from heat and put a slice of bacon, then cheese and creme fraiche, on each tournedos.

9. 9

   Roast in middle of oven, uncovered, until cheese begins to melt, 8 to 10 minutes.

10. 10

    (Veal should be slightly pink inside.)

11. 11

    Transfer tournedos to plates.

12. 12

    Whisk pan juices until blended, season with salt and pepper, then divide among plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.