John Myers
Stuffed Veal Fillet in Pancetta Coating with Cranberry and Walnut Filling
The perfect stuffed veal fillet in pancetta coating with cranberry and walnut filling recipe with a picture and simple step-by-step instructions.
- 10 Pc. Shallots
- 50 g Walnuts
- 3 tbsp Butter
- Salt and pepper
- 2 Pc. Parsnips
- 2 Pc. Carrots
- 3 tbsp Oil
- 100 ml Port wine
- 100 ml Veal stock
- 100 ml Port wine
- 1 bunch Thyme
- 1 tsp Honey
- 3 tbsp Currant jelly
- 1 kg Veal fillet
- 500 g Pancetta belly bacon Italy
- 1 kg Potatoes blue
- 1 tsp Sea-Salt
- 50 ml Cream
- Melt 1 teaspoon butter, sauté 1 diced shallot in it. Mix in 25 g of chopped cranberries and chopped walnuts and refine with salt and pepper. Lay out the pancetta and spread the cranberry walnut mixture on the pancetta. Put the meat on top and roll it up with the pancetta and filling. Then tie it with twine so that it retains its shape. Brown the meat briefly and hot on all sides and leave to rest in the preheated oven at 80 degrees (top / bottom heat) for 1 ½ hours.
- Peel the blue potatoes (leave as few white spots on them as possible). Cook the potatoes floury with sea salt. Then mash with the cream and salt to a puree.
- Fry the shallots in 1 teaspoon butter and deglaze with port wine, red wine and veal stock. Add thyme and simmer for about 5 minutes. Melt 1-2 tbsp butter in the sauce. Then finely chop the remaining cranberries and stir in, stir in 2-3 tablespoons of currant jelly and season with salt and pepper. Let simmer for 5 minutes.
- Cut the parsnips and carrots into fine sticks. Fry the remaining shallots in 1 tablespoon of oil and ½ tablespoon of butter and place in a bowl. Then fry the carrots, parsnips and 1 sprig of thyme until they are just slightly firm to the bite. Add the shallots and caramelize with the honey.
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