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1
Preheat the oven to 400 degrees F. Place the veal loin on a cutting board.
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2
Cover with pieces of plastic wrap.
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3
Lightly pound the meat to 1/2-inch thick.
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4
Season both sides with salt and pepper.
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5
Place the slices of cheese over the pounded meat.
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6
Shave the truffles over the cheese.
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7
Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals.
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8
In a large saute pan, over medium heat, add 2 tablespoons of the oil.
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9
When the oil is hot, sear the veal for a couple of minutes on all sides.
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10
Remove from the heat and place in the oven.
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11
Roast for about 20 to 25 minutes for medium rare.
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12
Remove the veal from the pan and set aside to rest.
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13
Place the saute pan back over the heat.
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14
Add 1 tablespoon of the olive oil.
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15
Add the mushrooms and shallots.
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16
Season with salt and pepper.
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17
Saute for 3 minutes.
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18
Add the garlic and continue to saute for 1 minute.
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19
Deglaze the pan with the Cognac.
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20
Add the reduction and bring to a simmer.
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21
Simmer for 3 to 4 minutes.
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22
Remove from the heat and stir in the thyme.
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23
Remove from the heat and set aside.
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24
Using a carving knife, remove the string from the veal.
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25
Slice the veal into 1/2-inch slices.
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26
To serve, arrange the slices in the center of each plate.
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27
Spoon some of the mushroom sauce over each slice.
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28
Serve immediately.
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29
Garnish with fresh thyme leaves
