Veal Fillet Stuffed with Goat Cheese

Ingredients

• 750 g veal fillet
• 250 g goat cheese (sliced)
• 1 sprig thyme
• 1 untreated lemon
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 20 ml orange liqueur
• 1 tsp Honey
• thyme for garnish

Instructions

1. 1.

   Wash the fillet, pat dry and cut into four slices. Lightly flatten each slice and cut a horizontal pocket. Fill with goat cheese and torn thyme leaves. Zest the lemon and squeeze out the juice.

2. 2.

   Season the meat with salt and pepper and sear on both sides in hot oil for 1-2 minutes until golden brown. Remove from pan and deglaze with liqueur, lemon juice, a splash of water and honey. Scrape up the browned bits, return the meat to the pan, sprinkle with zest, cover and simmer gently for 6‑8 minutes. Season with salt and pepper, plate on bowls, garnish with thyme and serve.