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Roasted Veal Stuffed with Camembert
  • Prep
    15 mins
  • Total
    35 mins
  • Serving

Roasted Veal stuffed with Calendos, caramelized pears and pine nuts


  • 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.