Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil

Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil


For the Filling:
2 large yellow bell peppers
One 3-ounce package cream cheese with chives at room temperature
One 5.3-ounce package basil and roasted garlic goat cheese or 6 ounces soft fresh goat cheese such as Montrachet at room temperature

For the Veal:
One 4 and 3/4-pound center-cut veal rib roast or rack of veal, boned, trimmed of all fat and outer membrane
1 bunch fresh Arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (1/4 stick) butter
8 pancetta slices

For the Sauce:
2 and 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 cup (1 stick) butter, cut into pieces at room temperature
2 tablespoons chopped fresh parsley


Prepare the Filling:
Char peppers over a gas flame or in a broiler until blackened on all sides.

Wrap in a paper bag and let stand for about 10 minutes.

Peel the peppers.

Cut them lengthwise into quarters.

Seed and stem the peppers.

Trim the edges of the peppers to flatten all the sides if necessary.

Stir the cream cheese and goat cheese in a small bowl to blend.

Prepare the Veal:
Butterfly the veal by starting with 1 long side of the veal and cutting it horizontally to within 1 inch of the opposite long side.

Open the veal like a book.

Place a large sheet of plastic wrap over the cut surface of the veal.

Using a meat pounder or rolling pin, pound the veal to a generous 1/2-inch even thickness, forming a rectangle approximately 10 X 12 inches.

Season with salt and pepper.

Blanch the Arugula in a saucepan of boiling water just until wilted, about 2 seconds.


Rinse with cold water.

Drain well on paper towels and pat dry.

Repeat the blanching process with the basil leaves.

Overlap the Arugula leaves down the center of the veal, forming a 2-inch-wide by 12-inch-long strip.

Cover with half of the bell peppers, skinned side down.

Top with the tomatoes, arranged in 2 rows.

Set aside 1/4 cup of the cheese mixture for the sauce.

Spoon the remaining cheese mixture in an even log atop the tomatoes.

Arrange the remaining bell peppers, skinned side up over the cheese.

Arrange the blanched basil leaves over the peppers.

Fold 1 long side of the veal over the filling.

Tightly roll up the veal jelly roll style.

Cover the ends of the veal roll with heavy-duty aluminum foil to enclose the filling completely.

Tie kitchen string around the veal roll every 1 and 1/2 inches to maintain a neat log shape.

Wrap string lengthwise around the veal roll to secure the foil at the ends, weaving the string alternately under and over crosswise the ties.

Cover the veal roll and reserved 1/4 cup cheese mixture separately.

Refrigerate until it is well chilled, at least 6 hours.

Preheat the oven to 375°F.

Melt the butter in a heavy large shallow roasting pan over a medium-high heat.

Season the veal with salt and pepper.

Place the veal in a pan and brown on all sides, turning frequently, for about 10 minutes.

Remove the pan from the heat.

Cool veal for 15 minutes.

Drape the pancetta slices over the veal, tucking the ends under the veal.

Roast the veal until a thermometer inserted into the center of the meat (not the filling) registers 140°F, about 45 minutes.

Transfer it to the work surface.

Let stand for about 15 minutes.

Prepare the Sauce:
Combine the chicken broth and shallots in a heavy medium saucepan.

Boil over a high heat until the mixture is reduced to 1/2 cup, about 20 minutes.

Whisk in the lemon juice and capers.

Reduce the heat to low.

Gradually whisk in the butter, then the reserved 1/4 cup cheese mixture and parsley.

Season the sauce to taste with salt and pepper.

To serve, remove the pancetta (optional), string and foil from the veal roast.

Cut the veal roast crosswise into even slices.

Spoon a few tablespoons of the sauce onto each plate.

Top with 2 veal slices.

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