Rolled veal fillet wrapped in bacon with stuffed mushrooms
Tender veal fillet wrapped in crispy bacon - a combination that will delight barbecue fans! This sophisticated dish impresses with its juiciness and the hearty aroma of the bacon, which is particularly intense when grilled. Accompanied by stuffed mushrooms, the whole thing becomes a real delicacy. In this article, you will find out how to perfectly prepare the veal fillet and refine the mushrooms with a delicious filling.
Cooking time 35 minutes
Ingredients
Ingredients for 4 portions
FOR THE VEAL FILLET
- 1 veal fillet, approx. 800 g, without fat
- and tendons
- 1 handful of mixed herbs,
- z. E.g. parsley, cress, chervil,
- Chives
- 80 g grated Parmesan cheese
- Salt from the mill
- Ground pepper
- 12-14 slices of bacon
- 2 tbsp tarragon mustard
FOR THE MUSHROOMS
- 12 mushrooms
- ½ bunch basil
- 100 g cream cheese
- 50 g parmesan
- 3-4 tbsp breadcrumbs
EXTRAS
- Kitchen twine
Preparation
- Prepare the fillet lengthwise in an open cut to create a rectangular shape. Pick and chop the herbs. Season the fillet with salt and pepper, sprinkle the herbs and Parmesan on top and roll up loosely from the wide side.
- Place the bacon slightly overlapping next to each other on a piece of baking paper. Brush the fillet with mustard. Then place on the net and roll up from bottom to top. Finally, secure with kitchen string.
- Preheat the grill to 180 °C with the lid closed.
- Grill the fillet on all sides. Insert the core temperature probe, reduce the heat to 160 °C and close the lid. Set the desired target temperature (optimum core temperature approx. 68-72 °C). Then leave to rest for a further 5 minutes without heat.
- Remove the stalk from the mushrooms. Pluck the basil and chop into small pieces, setting aside a few leaves for garnish. Mix the basil, cream cheese, Parmesan and breadcrumbs together and season with salt and pepper. Then stuff into the mushrooms.
- Grill the mushrooms for 6-8 minutes with the lid closed.
