Veal Filet Stuffed with Leeks, Pine Nuts and Bacon
Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
- 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
- Preheat oven to 200°C (400°F).
- In an oven-proof pan, melt half of the butter on medium. Cook the leek for 3 to 4 minutes, until tender.
- Add the bacon, pine nuts and garlic. Salt and pepper. Cook for 1 minute while stirring. Remove from heat and let cool.
- Cut the Veal filet in half lengthwise without cutting it completely. Stuff with the leek mix. Tie the filet. Salt and pepper.
- 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.
- Remove from the oven and place on a cutting board. Loosely cover with foil. Let sit for 5 minutes before cutting.
- Meanwhile, melt the remaining butter on medium in the same pan. Cook the shallots for 1 minute.
- 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.
- Remove the pan from heat and add the brie. Stir until melted. Serve with the veal filet.