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🍽️ Veal fillet stuffed with goat cheese

476 kcal · 30 min · 4 servings

Ingredients

• 750 g veal fillet
• 250 g goat cheese (in slices)
• 1 sprig thyme
• 1 unpeeled lemon
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 20 ml orange liqueur
• 1 tsp honey
• thyme (for garnish)

Instructions

1. 1. Rinse the veal fillet under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the fillet into four equal slices.
4. 4. Gently flatten the meat slices.
5. 5. Cut a horizontal pocket into each slice without cutting all the way through.
6. 6. Fill the pockets with the goat cheese.
7. 7. Pluck the thyme leaves from the stems.
8. 8. Add the thyme leaves to the meat pockets along with the cheese.
9. 9. Peel the lemon zest from the skin using a vegetable peeler.
10. 10. Squeeze the juice out of the lemon.
11. 11. Season the meat slices with salt and pepper.
12. 12. Heat oil in a pan.
13. 13. Fry the meat on both sides for 1 to 2 minutes until golden brown.
14. 14. Remove the meat from the pan temporarily.
15. 15. Deglaze the pan with the liqueur.
16. 16. Add the lemon juice to the pan.
17. 17. Add some water to the pan.
18. 18. Add the honey to the pan.
19. 19. Loosen the browned bits from the bottom of the pan.
20. 20. Place the meat back into the pan.
21. 21. Sprinkle the lemon zest over the meat.
22. 22. Cover the pan.
23. 23. Let the meat cook gently for 6 to 8 minutes.
24. 24. Adjust the sauce with salt and pepper.
25. 25. Plate the meat.
26. 26. Pour the pan juices over the meat.
27. 27. Garnish the dish with fresh thyme.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 476
• Protein: 56 g · Fett/Fat: 25 g · Carbs: 3 g