Veal Filet Stuffed with Leeks, Pine Nuts and Bacon | Quebec veal

Ingredients

• 1 Quebec Veal filet of approximately 675 g (1 1/2 lb)
• 45 ml (3 tbsp) butter
• 1 leek, thinly sliced
• 8 slices of precooked bacon cut in pieces
• 80 ml (1/3 cup) pine nut
• 10 ml (2 tsp) chopped garlic
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 60 ml (1/4 cup) chopped French shallots
• 180 ml (3/4 cup) demi-glace sauce
• 30 ml (2 tbsp) whole grain mustard
• 125 ml (1/2 cup) 15% cooking cream
• 80 g (2 3/4 oz) brie, with the crust removed and diced