Type of cut: steaks and filets
Yield: 4 servings
Degree of difficulty: average
Preparation: 15 minutes
Cooking: 10 minutes
Cooking method: grilling/BBQ
- 4 Quebec Grain-Fed Veal filets, approximately 180 g (6 oz) each
- 30 ml (2 tbsp) honey mustard
- 8 leaves of fresh basil
- 120 g (4 oz) fresh creamy goat cheese
- Ground pepper
- 8 big slices of prosciutto, not too thin
- Balsamic vinegar
- Carefully cut each piece of grain-fed veal filet along the grain of the meat to form cavities, without cutting through completely.
- Baste the inside of the cavities with honey mustard and insert some fresh basil leaves. Stuff the cavities with goat cheese, generously pepper the filets and roll each filet as tightly as possible between two slices of prosciutto and tie.
- Preheat barbecue on high.
- Sear both sides of the veal filets.
- Finish cooking on upper rack or lower heat of the barbecue.
- Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
- Remove filets from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
- Remove the strings, gently cut the grain-fed veal filets in thick slices and serve on buttered egg noodles. Top each portion with a light stream of balsamic vinegar, garnish with basil leaves and serve with roasted zucchinis and peppers.