Plume de Veau with Tasso Potato Cake, and Blue Cheese Demi-Glace

For Veal

4, 7ounce veal strip loin steaks 

1tbs olive oil

Salt and pepper to taste 

Preheat oven to 400 degrees and season veal with salt and pepper.  Heat oil in a medium size sauté pan over high heat and brown each side of the veal until golden brown.  Then place veal on a baking sheet and cook in the oven for eight minutes or until an internal temperature of 130 degrees.  Serve veal with tasso potato cake and blue cheese demi-glace.

Tasso Potato Cake

2 large peeled potatoes

1 cup diced tasso

1 egg beaten

Salt and pepper to taste

2 tbsps olive oil

Using a box type cheese grater shred the potatoes into a mixing bowl.  Combine the tasso, egg and salt and pepper to the potatoes.  Heat olive in a medium sauté pan over high heat.  Carefully add the potato mixtures to the sauté pan and press down on it with a flat spatula to from a flat circle shape potato cake in the pan.  Brown for 3 minutes then gently flip the potato cake and brown this side for 3 minutes.  Remove the potato cake from sauté pan to a cutting board and cut it to the desired shapes for serving using a knife.  

For Blue Cheese Demi-Glace   

1 cup demi-glace 

¼ cup heavy whipping cream

¼ cup blue cheese crumbles 

In a small saucepan heat demi-glace to a swimmer.  Wisk in the heavy cream and blue cheese until the cream is incorporated and the blue cheese is melted.