Veal served with its truffle and epoisses cheese sauce and its truffle mashed-potatoes

For 4 adults :

  • 1 veal filet about 1 kg or veal ribs
  • 1 kg potatoes
  • 500g celeriac (1/2 ball)
  • 1 Époisses cheese of 250 g
  • 150g butter + 100 g butter for the truffle butter
  • A little bit of milk
  • 50cl of thick whipping cream
  • 20g of fresh truffles for the truffle butter


Take the veal filet and cut it in slices of 1.5cm. Add salt and pepper. Reserve it.

Cut the potatoes in identic pieces and cook them in salty water for 15 minutes.

Peal the celeriac, cut it in slices of identical pieces and cook it in salty water for 30 minutes.

Check the cooking of the vegetables by pricking it, then mash it separatly to get your puree. Add butter and a little bit of warm milk. Then mix both purees together and keep it warm thanks to bain marie. 

Sauce: Warm the cream in a saucepan, add Epoisse (don’t use totally the crust to avoid a strong smell if the cheese is aged). Adjust salt and pepper. Reserve it.

Prepare a pan with butter and oil. When the pan is warm, cook the meat (adjust the cooking to your palates but it’s supposed to be slightly pink inside). Reserve in a plate.

Add the sauce in the used pan for a few seconds.

Serve by napping the sauce on the meat with the mashed potatoes-celerian.

On the table, propose the truffle butter for everyone to add in their puree.

To be served with a Vosne Romanée Dame Juliette.

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