- 15 mins
- 35 mins
- 10 ml (2 tsp) butter
- 30 ml (2 tsp) sugar
- 1 pear, pealed and sliced
- 1 veal roast
- 2 (340g) Calendos cheeses (camembert), cut in 5 slices
- 60 ml (¼ cup) grilled pine nuts
- To taste salt and pepper
- 6 smoked bacon slices
- 15 ml (1 tbsp) vegetable oil
Preheat the oven to 200C (400F).
In a skillet, heat the butter and sugar over medium-high heat and caramelize the pear slices for approx. 2 minutes.
On a work surface and using a sharp knife, open the veal roast like a book.
Stuff with the cheese, nuts and pears, season to taste.
Close the roast and cover with the smoked bacon slices. Secure the veal roast with a butcher’s string.
In a large skillet, heat the oil over high heat and sear the meat on all sides.
Transfer to an oven-proof dish and cook for 30 to 35 minutes.
Remove from the oven and let it rest for 5 minutes before slicing. Serve afterwards.