About this recipe:I put together this stuffed veal fillet recipe last night. The stuffing of spinach, Dijon mustard, garlic, pancetta and herbs is gorgeous. Wrapping the veal in pancetta ensures it stays moist.
1 large veal fillet
150g frozen spinach, defrosted and squeezed dry
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 tablespoon chopped parsley
1 tablespoon chopped chives
125g finely chopped pancetta
8 rashers pancetta (or streaky bacon)
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Method Prep:20min › Cook:1min › Ready in:21min
Cut the veal fillet lengthways through the centre, up to 1cm from the edge. Open and lay it out, butterfly style, on a clean work surface.
Mix the spinach, garlic, mustard, parsley, chives and chopped pancetta together to form the stuffing.
Lay the stuffing across the middle of one piece of veal leaving about 1cm from the edges. Place the other piece over top.
Placing rashers of pancetta around the outside, tie the veal together with some kitchen string.
Leave the veal in the refrigerator for at least 1 hour as this helps to stop it falling apart when you've finished cooking.
Heat the oven to 180 C / Gas 4.
Cook the veal for about 1 hour. Depending on how thick the veal is, cooking may take longer so check every 20 minutes.