Stuffed Veal Roast

Main Dishes | World cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Stuffed Veal Roast

Ingredients

Raisins - 6.7 oz
Madeira - 1 cup
Butter - 6 tablespoons
Thyme - 1 tablespoon
Shallot - 3 pieces
Breadcrumbs - 1 cup
Capers - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Veal Tenderloin - 4 lbs
Olive Oil - 1 tablespoon
Dry White Wine - 1 cup
Campbell's Beef Broth - 1 cup

Step by Step guide

Step 1

Preheat the oven to 302°F. In a bowl, soak the raisins in half of the Madeira and set aside for 10 minutes. Meanwhile, in a large skillet, heat 4 tablespoons of butter over medium heat. Add the thyme and finely chopped shallots and sauté until the shallots are soft. Add the cooked shallots to the bowl with the raisins. Add the breadcrumbs and finely chopped capers. Mix well and season with salt and pepper. The filling is ready; set it aside.

Step 2

Place the veal on a cutting board and season with salt and pepper. Spread the filling on top evenly, avoiding the edges. Roll up the tenderloin and tie it with string.

Step 3

In a large skillet over high heat, heat the remaining butter and olive oil. Add the veal and sear on all sides. Then transfer the tenderloin to a roasting pan. Pour the wine into the skillet and cook, scraping up any browned bits from the bottom, for about 1 minute. Drizzle the mixture over the tenderloin. Roast the veal for about 1 hour and 40 minutes, basting every 20 minutes with the juices.

Step 4

Remove the veal from the oven, place it on a plate, cover with foil, and set aside. Place the roasting pan on high heat, pour in the beef broth, and cook for a couple of minutes. Add the remaining Madeira and wine and simmer over medium heat until thickened. Season with salt and pepper.