Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/4 c Chopped shallots
6 md Red potatoes, cut into 8 2 c Veal or beef stock or
-wedges each -canned unsalted beef broth
Olive oil 1 c Whipping cream
1 1/2 To 2 lb veal tenderloin, 2 oz Roquefort or Stilton cheese,
-trimmed and cut into 4 -crumbled (about 2/3 cup)
-pieces Minced fresh thyme
1/2 c (1 stick) butter

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 Scanned fixed by Di and Gary

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