Difficulty: Medium
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 4 to 6 servings

Ingredients:

Sauce:

1 cup veal stock
4 ounces Camembert, cubed
3 tablespoons creme fraiche
1 teaspoon salt
1 teaspoon pepper

Veal:

8 ounces olive oil
4 teaspoons salt
4 teaspoons pepper
4 teaspoons thyme
4 (10-ounce) flattened veal steaks

Instructions:

1. In a medium-sized pot, heat the veal stock and add the cheese. Whisk together until the cheese has melted.
2. Reduce the heat to low and continue whisking for about 5 minutes. Bring the heat back up to high and boil to thicken.
3. Turn the heat on low once it has thickened and add the creme fraiche. Bring mixture back to a boil and continue to whisk until sauce thickens. Strain the sauce using a colander, return sauce to pot, and add salt and pepper. Reduce sauce on low heat for another 5 minutes.
   
4. To prepare the veal, heat a skillet on high heat with the olive oil. Add the salt, pepper, and thyme to the skillet and let warm for 1 minute. Add the veal and sear on both sides. Remove the veal from the pan and slice thinly.
   
5. To serve, pour the sauce on a platter and place the sliced veal on top of the sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.