-
- Prep
- 15 mins
-
- Total
- 35 mins
-
- Serving
- 4
Featured Product
le calendos cheese
Soft-bodied cheese, ripened surface, and covered with a beautiful white rind; with age, it becomes more full-flavoured and gains a more distinct aroma. Supple, homogeneous, creamy yellow body. Smooth and velvety.
Ingredients
- 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
Directions
- 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.
Related Recipes
- Prep
- 15 mins
- Total
- 40 mins
Mashed Sweet Potatoes with Bleubry Cheese and Maple Walnuts
- Prep
- 30 minutes
- Total
- 1 h
Pear and lactose free Brie puff pastry tart
- Prep
- 10 min
- Total
- 20 min
