Description
A succulent veal steak topped with a rich and creamy Danablu sauce, perfect for impressing dinner guests.
Ingredients
Scale
- 2 veal steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup Danablu cheese, crumbled
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Chopped fresh parsley for garnish
Instructions
- Season the veal steaks with salt and pepper to taste.
- Heat the olive oil in a skillet over medium-high heat until shimmering.
- Add the veal steaks and cook for about 4-5 minutes on each side, until your desired doneness is reached.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, lower the heat and add heavy cream, crumbled Danablu cheese, and Dijon mustard. Stir gently until the cheese melts into a creamy sauce.
- Plate the veal steaks topped with Danablu sauce and garnish with fresh parsley.
Notes
Allow veal to come to room temperature before cooking for an even sear. A splash of white wine can enhance the sauce flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Searing and Saucing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 55g
- Saturated Fat: 24g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 160mg