*  Exported from  MasterCook  *
 
         Veal with Shallot-Roquefort Cream and Oven-Fried Potatoes
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bon Appetit                      Main Dish
                 Meats                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       T            Olive oil
    6       md           Red potatoes, cut into 8
                         -wedges each
                         Olive oil
    1 1/2                To 2 lb veal tenderloin,
                         -trimmed and cut into 4
                         -pieces
      1/2   c            (1 stick) butter
      1/4   c            Chopped shallots
    2       c            Veal or beef stock or
                         -canned unsalted beef broth
    1       c            Whipping cream
    2       oz           Roquefort or Stilton cheese,
                         -crumbled (about 2/3 cup)
                         Minced fresh thyme
 
   Preheat oven to 375F. Heat 2 tablespoons oil in heavy large skillet
   over medium-high heat. Add potatoes and brown well on all sides,
   turning frequently, about 10 minutes. Transfer to baking sheet. Bake
   potatoes until crisp and cooked through, 10 to 15 minutes. Reduce
   oven temperature to 250'F and keep potatoes warm.
 
   Meanwhile, heat thin layer of oil in heavy large skillet over
   medium-high heat. Add veal and brown well on all sides. Reduce heat
   and cook about 15 minutes for medium-rare, turning frequently.
   Transfer veal to heated plate.
 
   Pour off drippings from skillet. Melt 1/4 C butter in same skillet
   over medium heat. Add shallots and stir until softened, about 2
   minutes. Add stock and boil until reduced to 1 cup. Add cream and
   boil until mixture is reduced to 1 cup. Pour in any exuded meat
   juices. Reduce heat to low. Add cheese and remaining butter; do not
   boil.
 
   Slice veal. Cover plates with sauce. Top with veal. Spoon potatoes to
   side and sprinkle with thyme.
 
   Bon Appetit/August/89
 
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