Stuffed Veal Tenderloin | Quebec veal
Preheat oven to 175°C (350°F). Gently blend all stuffing ingredients and set aside. Partially cut the tip of the veal tenderloin and fold under. Tie the tenderloin so that it keeps its shape during...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 700 g (1 1/2 lb) Quebec Veal tenderloins
- Oil or butter in sufficient quantity
- Salt and pepper to taste
- 150 g (1/3 jar) ricotta cheese
- 125 g (1/2 can or 3 pieces) artichoke hearts cut lengthwise in strips
- 50 g (1/3 cup) pitted Kalamata black olives
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