Description
Tender veal steaks seared to perfection and topped with a creamy Danablu blue cheese sauce that melts into every bite. A rich yet balanced dish that feels elegant but comes together in under 30 minutes.
Ingredients
Scale
- 2 veal steaks, about 200 grams each
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 100 grams Danablu cheese, crumbled
Instructions
- Bring the veal steaks to room temperature for about 10 minutes before cooking.
- Season both sides evenly with salt and freshly ground black pepper.
- Heat a heavy skillet over medium high heat until hot. Add olive oil and butter, allowing the butter to melt gently.
- Place the veal steaks in the skillet without overcrowding. Sear for 3 to 4 minutes per side for medium doneness, adjusting time as desired.
- Remove the steaks from the pan and let them rest for 5 minutes.
- In a small saucepan over medium low heat, warm the heavy cream gently. Stir in the crumbled Danablu cheese and cook for 3 to 5 minutes until melted and smooth. Do not let the sauce boil vigorously.
- Spoon the warm Danablu sauce over the rested veal steaks and serve immediately.
Notes
- Allow the steak to rest before slicing to keep it juicy.
- Keep the sauce on low heat to prevent curdling.
- Taste the sauce before adding extra salt since the cheese is naturally salty.
- Use a meat thermometer for precise doneness if preferred.
Nutrition
- Serving Size: 1 veal steak with sauce
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 165 mg