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Mushroom Stuffed Veal with a Crispy Garlic Dijon Crust

Serves 4-6 Servings
Serves 4-6 Servings


  • 1 boneless rib eye roast of veal
  • 1 shallot minced
  • 1 tablespoon olive oil
  • 2 pound wild mushrooms washed and finely chopped
  • 1 bunch scallion chopped
  • 1/2 cup white wine
  • 1/4 cup dijon or creole mustard
  • 2 tablespoon mayonnaise
  • 2 tablespoon scallions chopped
  • 1 teaspoon thyme
  • 2 clove minced garlic
  • 2 tablespoon olive oil
  • 1 cup matzo meal or fresh bread crumbs
  • Preparation

    Baking Directions:

    Sauté shallots in olive oil until translucent, add the mushroom and cook until the mixture is dry. Add the white wine and cook until dry again. Stir in scallions, season with salt and pepper.Using a clean sharpening steel push it through the length of the veal loin to create a tunnel. Stuff the veal loin with the mushroom mixture using a piping bag.Preheat oven to 450.Mix mustard, mayo and 1/2 of the scallions. Season the loin with salt, pepper and thyme.Heat olive oil in a heavy bottomed skillet.Sear veal 2-3 minutes per side. Remove chops to a platter.Add garlic and sauté for 30 seconds add bread crumbs or matzo meal toasting, stirring constantly until lightly colored.Spread the mustard mixture on top of the veal loin. top with bread crumbs and bake until desired doneness (140 degrees).

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