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