Roasted Veal Loin Stuffed With Fontina Cheese And Truffles With A Mushroom Sauce

Recipe Ingredients

1		Veal loin - boned
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fontina cheese - cut thin slices
1 lb	454g / 16oz	Black truffle (medium)
		Butcher's twine
		Drizzle of olive oil
1 lb	454g / 16oz	Baby morels - cleaned
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Chopped garlic
1/4 cup	59ml	Cognac
2 cups	474ml	Veal reduction
2 teaspoons	10ml	Finely-chopped fresh thyme leaves

Recipe Instructions

Preheat the oven to 400 degrees.

Place the veal loin on a cutting board. Cover with pieces of plastic wrap. Lightly pound the meat to 1/2-inch thick. Season both sides with salt and pepper. Place the slices of cheese over the pounded meat. Shave the truffles over the cheese. Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals.

In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for a couple of minutes on all sides. Remove from the heat and place in the oven. Roast for about 20 to 25 minutes for medium-rare. Remove the veal from the pan and set aside to rest.

Place the saute pan back over the heat. Add 1 tablespoon of the olive oil. Add the mushrooms and shallots. Season with salt and pepper. Saute for 3 minutes. Add the garlic and continue to saute for 1 minute. Deglaze the pan with the Cognac. Add the reduction and bring to a simmer. Simmer for 3 to 4 minutes. Remove from the heat and stir in the thyme. Set aside.

Using a carving knife, remove the string from the veal. Slice the veal into 1/2-inch slices.

To serve, arrange the slices in the center of each plate. Spoon some of the mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme leaves.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.