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Medallions of Veal with Roquefort Sauce



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Medallions of Veal with Roquefort Sauce
Palace Hotel, Lucerne, Switzerland
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Two 5 1/2-ounce veal medallions, cut from
tenderloin, 2 inches thick, patted dry
1 tablespoon unsalted butter
3 tablespoons olive oil
1 1/2 cups dry white wine
1 1/2 cups rich beef stock
3/4 cup heavy cream, whipped
1 1/4 ounces Roquefort cheese, crumbled
1 tablespoon olive oil
2 teaspoons minced shallot
2 large ripe tomatoes, peeled, seeded, chopped
Pinch powdered sage
3 ounces Savoy cabbage, shredded,
blanched, drained
1/4 teaspoon fresh lemon juice

 Season veal with salt and freshly ground pepper. Melt butter with 1 table- spoon olive oil in heavy 12-inch skillet over medium-high heat. Cook veal
until browned and just tender, turning several times, about 14 minutes. Remove with slotted spatula; keep warm.
Degrease skillet. Add wine and stock. Increase heat to high and boil until reduced by 2/3, scraping up any browned bits, about 15 minutes. Add half
of whipped cream and Roquefort and boil until reduced by half. Remove
from heat; keep warm.
Preheat broiler. Heat 1 tablespoon olive oil in heavy 8-inch skillet over medium heat. Sauté the shallot until soft, 5 minutes. Add the tomatoes.
Increase heat to medium-high and cook until most of liquid evaporates,
about 9 minutes. Season with salt, pepper and sage.
Transfer veal to small baking dish. Top with tomato mixture. Mix just
enough of remaining whipped cream into Roquefort sauce, 1 tablespoon
at a time, until sauce holds its shape. Spread some of the Roquefort
sauce over the tomato mixture. Broil 6 to 8 inches from heat source
until golden, watching carefully.
Spread warm cabbage on platter. Top with veal. Season remaining
Roquefort sauce with salt, pepper and lemon juice. Spoon around veal
and serve immediately. Serves 2.

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