Stuffed veal eye of round with Proscuito di Parma, baked sweet apple and grilled tomato

4
> 60 minutes
veal eye of round
***
barbecuing
Nick3lson

Preparation

Light your barbecue and prepare it for indirect cooking between 150-160°C (302-320°F).

Chop the onion. Cut the mushrooms into slices and the Gruyere cheese into small cubes. Chop the flat-leaf parsley.

Baked sweet potato
Place the sweet potatoes, skin and all, indirectly on the grid, turning them every 15 minutes. Depending on the size and boiler temperature, they will take between 35 and 50 minutes to fully pop. They should feel soft when you squeeze them lightly. Remove the sweet potatoes from the barbecue and set them aside. Because they are still in their skins, they stay warm for a long time. Ideal.

Stuffed veal eye of round with Prosciutto di Parma
For the filling, heat the butter in a pan over medium heat. Fry the onion in the butter, being careful not to burn it. Add the mushrooms and let it cook for 5 minutes. Remove the pan from the heat and add the Gruyere cheese and flat-leaf parsley. Then add just enough breadcrumbs until the liquid is absorbed. Season to taste with salt and pepper.

Place the veal on a cutting board and butterfly the veal lengthwise, so that you have a nice surface for the filling. On a second cutting board, place the Prosciutto di Parma slices lengthwise next to each other, partially overlapping each other. This should be as wide as the length of the eye of round. Place the butterfly veal on the slices of Prosciutto di Parma and spread the filling lengthwise in the middle of the veal. Roll up (make sure the filling stays in) and tie with butcher twine. Before tying, lay out several pieces of butcher's twine with space between them, side by side in front of you. Place the rolled veal on top and tie the pieces of butcher's twine.

Add the smoking wood to the coals, place the veal indirectly on the grid and cook until a core temperature of 52°C (126°F) is reached. Remove from the grill and let rest loosely covered with aluminum foil for 10 minutes. Do not pack the meat tightly as it will continue to cook.

Grilled cherry tomatoes
While the veal is resting, place the cherry tomatoes on the grid directly above the coals. Let them sit for about 10 minutes until they start to tear slightly. 

Garnish of the plate
Cut the sweet potatoes lengthwise, but not all the way through. Push the ends together to open the sweet potato. Spoon a good tablespoon of crème frache on top and sprinkle with freshly chopped parsley.

Place some of the grilled cherry tomatoes next to it and sprinkle with sea salt.

Cut the stuffed veal into nice slices and place 2 on each plate. Remove the butcher's twine if it is still wrapped around a slice.

Source: Nick3lson

Stuffed veal eye of round:

  • 1 piece (700-800 grams) veal eye of round
  • Cherry or apple chunk or wood chips
  • butcher's rope
  • Good lump of unsalted butter
  • 250 grams chestnut mushrooms
  • 1 onion
  • 80 grams Gruyere cheese
  • 15 grams of fresh flat-leaf parsley
  • 12 long slices of Parma ham
  • A couple of tablespoons of breadcrumbs

Sweet potatoes:

  • 4 medium sweet potatoes
  • 250 grams of crème frache
  • 15 grams of fresh flat-leaf parsley

Cherry tomatoes:

  • 200 grams truss of cherry tomatoes
  • Freshly ground salt

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