Description
Tender pan-seared veal steaks topped with a rich and creamy Danablu cheese sauce, finished with fresh parsley for an elegant and satisfying main course.
Ingredients
Scale
- 2 veal steaks, about 200 grams each, approximately 2 cm thick
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- 100 grams Danablu cheese, crumbled
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat a heavy skillet over medium high heat for several minutes until hot.
- Season both sides of the veal steaks evenly with salt and black pepper.
- Add olive oil and butter to the hot skillet and allow the butter to melt and foam slightly.
- Place the veal steaks in the skillet without crowding them, pressing gently to ensure full contact with the surface.
- Sear the steaks for 3 to 4 minutes per side for medium doneness, or until the internal temperature reaches 60 degrees Celsius. Remove the steaks and let them rest. In the same pan, reduce heat to medium, add garlic, sauté briefly, pour in heavy cream, and let it simmer for 3 to 4 minutes. Stir in the crumbled Danablu cheese until fully melted and smooth.
- Spoon the creamy sauce generously over the rested steaks and sprinkle with fresh parsley.
- Serve immediately while warm.
Notes
- Let the veal rest for at least 5 minutes before slicing to keep it juicy.
- Keep the heat low when adding the cheese to prevent the sauce from separating.
- Taste the sauce before adding extra salt since Danablu cheese is naturally salty.
Nutrition
- Serving Size: 1 veal steak with sauce
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 185 mg