- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
For the Roquefort butter
- 100 g butter
- 75 g roquefort cheese
- 1 tbsp parsley, chopped
- freshly ground salt and black pepper
For the veal
- 2 veal cutlets, each 225g, trimmed to remove any excess fat
- 1 tbsp olive oil, wiped with kitchen paper
- 100 g morel mushrooms
- 2 tsp butter
- 1 clove garlic, crushed
- 125 ml white wine
- 1 tsp chervil, chopped
- 1 tsp parsley, chopped
- 1 tsp tarragon, chopped
- extra-fine green beans, blanched
1. Preheat an oven to 190C/gas 5.
2. For the Roquefort butter, combine the butter, cheese, parsley and seasoning until well-blended. Place on a sheet of plastic wrap and shape into a rough sausage shape. Wrap the plastic wrap around the butter, and with your hands, roll it into a neat cylinder. Freeze until firm.
3. Season the chops with salt and pepper. Heat the olive oil in a frying pan over a moderate heat and cook the chops for a minute on each side - they should be lightly coloured. Place in the oven for 12 minutes - less if the cutlets are thin-cut.
4. In another frying pan, fry the mushrooms, over a moderate heat in 1 teaspoon of the butter for 2-3 minutes. Add the garlic and cook for a further 2-3 minutes. Remove from the heat and set aside.
5. When the veal is cooked, remove from the pan and leave to rest. Pour the white wine into the pan and stir to scrap off any meat sediment; place on a medium heat and reduce by half.
6. Strain the wine mixture into the mushrooms and whisk in the remaining butter to thicken slightly. Add the herbs at the last minute.
7. To serve, place a chop into the centre of a plate and spoon over the mushroom sauce. Top with a slice of Roquefort butter and serve with watercress and green beans.
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