Veal Fillet with Roquefort Sauce

"Even the most picky guests will keep quiet because they know its impolite to talk with your mouth open."
Preparation20 min.
Cooking65 min.
Тotal85 min.
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  • veal - 2.5 lb (1.2 kg)
  • cheese - 9 oz (250 g) of Roquefort
  • confectionary cream - 2 cups (500 g)
  • flour - 2/5 cup (100 g)
  • milk - 2/3 cup (150 g)
  • butter - 3 1/3 tbsp (50 g)
  • oil - 2/5 cup (100 ml)
  • black pepper
  • salt


Carefully clean the fillet from all membranes and blood vessels. Cut it diagonally into slices around 0.5″ (1.5 cm) thick. Tenderize these steaks with a wooden mallet and season with salt and black pepper. Roll them in oil and then fry in sizzling hot oil from both sides.

Place the cooked meat in a warm place. In a separate container, heat the butter. Pour in the flour and fry until golden. While constantly stirring, dilute with milk and when the mixture begins to boil, add the cream.

Put the veal in the resulting cream sauce and saute on low heat for about 20 minutes. While the meat is in the process of softening, throw in half the cheese, previously crumbled, and let boil for 2-3 more minutes before removing from the heat.

Serve the veal with a garnish of steamed vegetables and the remainder of the cheese.


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