Roasted Veal Loin Stuffed with Fontina Cheese and T

Name: Roasted Veal Loin Stuffed with Fontina Cheese and Truffles with a Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 veal loin, boned; Salt; Freshly ground black pepper; 1/2 pound Fontina cheese, cut into thin slices; 1 medium black truffle; Butcher's Twine; Drizzle of olive oil; 1 pound of baby morels, cleaned; 2 tablespoons minced shallots; 1 teaspoon chopped garlic; 1/4 cup Cognac; 2 cups veal reduction; 2 teaspoons finely chopped fresh thyme leaves

Servings: persons

1 veal loin, boned
Salt
Freshly ground black pepper
1/2 pound Fontina cheese, cut into thin slices
1 medium black truffle
Butcher's Twine
Drizzle of olive oil
1 pound of baby morels, cleaned
2 tablespoons minced shallots
1 teaspoon chopped garlic
1/4 cup Cognac
2 cups veal reduction
2 teaspoons finely chopped fresh thyme leaves

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

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 veal loin, boned, Salt, Freshly ground black pepper, 1/2 pound Fontina cheese, cut into thin slices, and more.

Yes, Roasted Veal Loin Stuffed with Fontina Cheese and Truffles with a Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Veal Loin Stuffed with Fontina Cheese and Truffles with a Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions