Veal with Camembert Sauce

1. 1

   In a medium-sized pot, heat the veal stock and add the cheese.

2. 2

   Whisk together until the cheese has melted.

3. 3

   Reduce the heat to low and continue whisking for about 5 minutes.

4. 4

   Bring the heat back up to high and boil to thicken.

5. 5

   Turn the heat on low once it has thickened and add the creme fraiche.

6. 6

   Bring mixture back to a boil and continue to whisk until sauce thickens.

7. 7

   Strain the sauce using a colander, return sauce to pot, and add salt and pepper.

8. 8

   Reduce sauce on low heat for another 5 minutes.

9. 9

   To prepare the veal, heat a skillet on high heat with the olive oil.

10. 10

    Add the salt, pepper, and thyme to the skillet and let warm for 1 minute.

11. 11

    Add the veal and sear on both sides.

12. 12

    Remove the veal from the pan and slice thinly.

13. 13

    To serve, pour the sauce on a platter and place the sliced veal on top of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.