Roasted veal fillet with roasted potatoes, aroma mushrooms and blue mold sauce

If you do not like blue cheese, it is not a problem, because it acts as a kind of spice in the sauce.


6 large potatoes

1 onion

1 carrot

1 ts salt

1/2 celery root

1/2 ts pepper

2 tablespoons butter

Peel and grate potatoes and vegetables roughly. Put the shredded potatoes in water approx. 25 minutes, it binds the voice path better together. Squeeze the water out well with a kitchen paper. Mix in salt and pepper. Fry the roasting pan in portion sizes, a couple of tablespoons of batter per roasting pan, approx. 5 minutes on each side. The roasting tin can also be baked as a whole cake in the pan, turning it over using a lid.


2 finely chopped onions

2 tablespoons butter

2 bay leaves

3 dl chablis

2 tablespoons chicken stock

150 g blue cheese

2 tablespoons finely chopped chives

5 dl cream

1 ss cognac

The onion is shredded tender in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, chicken stock, cognac, chives and cheese. Cook for a few minutes, until the sauce has a nice consistency.

The mushrooms are fried in butter and seasoned with salt and pepper.

The veal fillet should have been at room temperature for approx. 30 minutes before frying. This is so that the pan does not cool down and make the meat cook instead of frying. Season with salt and pepper just before frying. Brown the fillet quickly in the pan. Place the fillet in a fireproof dish. Insert a baking thermometer and place in the oven at 125 degrees.

The fillet is red when the fillet has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.

Served with optional vegetables, but I think cauliflower or broccoli goes especially well with this dish.

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