Aimer faire plaisir à ceux qu'on aime

Ingredients

• 15 ml (1 tbsp.) oil
• 15 ml (1 tbsp.) butter
• 6 veal cutlets of your choice, about 150 g each
• Salt and freshly ground pepper

Havarti Cheese Sauce

• 2 shallots, chopped
• 125 ml (1/2 cup) red wine
• 250 ml (1 cup) beef stock
• 30 ml (2 tbsp.) tomato paste
• 30 ml (2 tbsp.) fresh basil, chopped
• 250 g (8 oz) Havarti from here, coarsely chopped
• Salt and freshly ground pepper

Preparation

Preheat oven to 350 °F (180 °C).

In a skillet, heat the oil over high heat and melt the butter. Sear the cutlets, 1 to 2 minutes on each side. Transfer cutlets to a baking dish, season with salt and pepper. Bake uncovered for 5 to 7 minutes, depending on the thickness of the cutlets and desired level of doneness.

Meanwhile, for the sauce, use the same skillet to brown the shallots for 2 minutes or until golden brown.

Deglaze with the red wine and add the stock and tomato paste. Let simmer for 2 to 4 minutes, until reduced by one third.

Add the basil and cheese to the sauce. Serve immediately with the veal cutlets, a starch, and seasonal vegetables.