Veal fillet with blue mold sauce is a nice combination. Veal is a wonderfully tender and good meat and I roasted the fillet whole and made a delicious blue mold sauce for it. This recipe is suitable for 4 people
Sauce:
2 finely chopped onions
2 tablespoons butter
3 dl chablis
2 bay leaves
2 tablespoons chicken stock
150 g blue cheese
2 tablespoons finely chopped chives
5 dl cream
1 tbsp cognac
The onion is blanched until tender in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, chicken stock, brandy, chives and cheese. Cook for a few minutes, until the sauce has a nice consistency.
Calves:
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.
If you would rather cook the veal in sous vide:
Season with thyme, garlic and pepper. Place the fillet in a sous vide bag and vacuum it. Put in sous viden at 52 degrees for three hours, before taking it out of the bag and giving it a round on the grill, so it turns golden and gets a nice frying crust. Let it rest for a few minutes, before splitting it up. The result will be absolutely amazing.
Serving:
Served with vegetables to your liking. Here I have used mashed potatoes and cauliflower.
You will find more exciting and varied recipes with veal fillet here .
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