Prep. Time 20 mins
Cooking Time 25 - 30 mins
Yields 4 servings
What You Need
2 about 10 oz (280 g) each veal filet mignons
12 thin slices bacon
12 thin slices Canadian Sir Laurier d'Arthabaska cheese*
Freshly ground pepper, to taste
1 shallot, finely chopped
1 clove garlic, chopped
1 carrot in small dice
1 onion, chopped
1 cup (250 g) veal stock
2 tbsp (28.4 g) butter
4 tbsp (60 ml) olive oil
Trim the veal fillets, reserving trimmings for the sauce. Cut each fillet into 6 noisettes. Wrap each one in a slice of bacon.
To prepare the sauce, heat the oil in a saucepan. Over a gentle heat, brown the carrot, onion, garlic, shallot and veal trimmings for 5 minutes. Moisten with the veal stock and 1 cup of water (250 mL). Season with salt and pepper and simmer for 20 minutes.
Preheat the grill.
Strain the sauce through a sieve back into the saucepan. Adjust the seasoning if necessary and, over a gentle heat, reduce until the sauce is a syrupy consistency. Fry the veal in a frying pan in 1/3 of the butter until the bacon is crispy but the meat is still tender. Season. Place a slice of Canadian Sir Laurier d'Arthabaska cheese on each noisette and melt under the grill for about 2 minutes.
When you are ready to serve the veal, whisk remaining butter into the sauce over a low heat. Serve the veal noisettes on hot plates with roast new potatoes and a few mesclun leaves. Pour sauce around veal noisettes and serve very hot.