Veal with Shallot-Roquefort Cream and Oven-Fried Potatoes

Yield:	4 Servings
Categories:	Main Dishes, Meats, Vegetables

2	tb	Olive oil
6	md	Red potatoes, cut into 8 wedges each
		Olive oil
1 1/2		To 2 lb veal tenderloin, trimmed and cut into 4 pieces
1/2	c	(1 stick) butter
1/4	c	Chopped shallots
2	c	Veal or beef stock or canned unsalted beef broth
1	c	Whipping cream
2	oz	Roquefort or Stilton cheese, crumbled (about 2/3 cup)
		Minced fresh thyme