Veal Filet Stuffed with Leeks, Pine Nuts and Bacon


  • 1 Quebec Veal filet of approximately 675 g (1 1/2 lb)
  • 45 ml (3 tbsp) butter
  • 1 leek, thinly sliced
  • 8 slices of precooked bacon cut in pieces
  • 80 ml (1/3 cup) pine nut
  • 10 ml (2 tsp) chopped garlic
  • Salt and pepper to taste
  • 15 ml (1 tbsp) olive oil
  • 60 ml (1/4 cup) chopped French shallots
  • 180 ml (3/4 cup) demi-glace sauce
  • 30 ml (2 tbsp) whole grain mustard
  • 125 ml (1/2 cup) 15% cooking cream
  • 80 g (2 3/4 oz) brie, with the crust removed and diced


  1. Preheat oven to 200°C (400°F).
  2. In an oven-proof pan, melt half of the butter on medium. Cook the leek for 3 to 4 minutes, until tender.
  3. Add the bacon, pine nuts and garlic. Salt and pepper. Cook for 1 minute while stirring. Remove from heat and let cool.
  4. Cut the Veal filet in half lengthwise without cutting it completely. Stuff with the leek mix. Tie the filet. Salt and pepper.
  5. In the same pan, heat olive oil on medium. Brown the filet on all sides for 1 minute. Continue cooking in the oven for 18 to 20 minutes until the internal temperature of the meat reaches 64°C (147°F) on a cooking thermometer.
  6. Remove from the oven and place on a cutting board. Loosely cover with foil. Let sit for 5 minutes before cutting.
  7. Meanwhile, melt the remaining butter on medium in the same pan. Cook the shallots for 1 minute.
  8. Add the demi-glace sauce, mustard and cream. Season with salt and pepper. Bring to a boil and simmer on medium low for 3 to 4 minutes.
  9. Remove the pan from heat and add the brie. Stir until melted. Serve with the veal filet.


Photo credit: Pratico-Pratiques