For 4 people
- 4 veal paupiettes from Aveyron and Ségala
- 2 tsp olive oil
- 2 sprigs of thyme
- 1 glass of white wine
- 500g of potatoes
- 2 tbsp olive oil
- Salt
- Ground pepper
- 20 cl liquid cream
- 80g roquefort cheese
- Heat a frying pan with 2 tbsp of olive oil. Sear the paupiettes on all sides over high heat for 2 minutes. Add the white wine and the sprigs of thyme, salt and pepper and cook over low heat for about twenty minutes.
- Meanwhile, peel the potatoes and cook them in small cubes in salted water. Once they are cooked, mash them with a fork, adding the 2 tbsp of olive oil. Add salt and pepper.
- Heat the cream in a saucepan with the Roquefort cut into small pieces, pepper. Mix well when the cheese is melted and keep warm.
- Serve the paupiettes with mashed potatoes and Roquefort sauce.
