Roasted Veal Breast with Shallot-Caper Stuffing | Saveur

Ingredients

• ³⁄₄ cup dried currants
• ²⁄₃ cup madeira
• 6 tbsp. butter
• 1 ¹⁄₂ tbsp. finely chopped fresh thyme leaves
• 3 large shallots, finely chopped
• ³⁄₄ cup dried breadcrumbs
• ¹⁄₄ cup capers, drained and coarsely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 trimmed boneless veal breast (about 4 lbs.)
• 1 tbsp. extra-virgin olive oil
• 1 cup dry white wine
• 1 cup beef stock