Roasted Veal Loin Stuffed With Fontina Cheese And Truffle
Boned veal loin rolled around thin slices of Fontina cheese and shaved black truffle, roasted to medium-rare, and served with a morel mushroom and Cognac reduction.
Ingredients
- 1 loin veal loin, boned and butterflied
- 0.5 lb Fontina cheese, cut into thin slices
- 1 medium black truffle, shaved
- 2 tbsp olive oil, plus more for searing
- 1 lb baby morels, cleaned
- 2 tbsp minced shallots
- 1 tsp chopped garlic
- 0.3 cup Cognac
- 2 cup veal reduction
- 2 tsp finely chopped fresh thyme leaves
Instructions
- 1
Preheat oven to 400°F. Cover the veal loin with plastic wrap and lightly pound to 1/2-inch thick. Season with salt and pepper.
- 2
Lay cheese slices over the pounded meat. Shave the truffle over the cheese. Roll the veal up tightly and tie with butcher's twine at 1-inch intervals.
- 3
In a large oven-safe sauté pan, heat olive oil over medium heat. Sear the rolled veal on all sides for a couple of minutes.
- 4
Transfer to the oven and roast 20–25 minutes for medium-rare. Remove and rest while making the sauce.
- 5
Return the pan to heat. Add another tablespoon of oil. Sauté morels and shallots, seasoning with salt and pepper, for 3 minutes. Add garlic and cook 1 minute more.
- 6
Deglaze with Cognac. Add veal reduction and bring to a simmer for 3–4 minutes. Stir in thyme. Remove twine from veal, slice, and serve with the morel sauce.