Daniela Molettieri, winner of the 2012 Almost Famous Chef Canadian Competition, shares this tasty recipe for veal stuffed with wild mushrooms.

Filet of Veal Stuffed with Wild Mushrooms, Served with Butternut Squash and Roasted Hazelnut Purée

Veal tenderloin is stuffed with flavourful mushrooms here, offering up a tender roast that is delicate enough to serve atop the sweet purée of butternut squash. Serve up a fresh mix of carrots, parsnips and beets for additional colour and vegetables for the dinner plate.

Ingredients:

• 2 veal or pork tenderloins (about 2 lbs/1 kg)
• 1/2 cup (125 mL) butter
• 12 oz (375 g) fresh mixed fresh mushrooms, minced
• 4 shallots, minced
• 1 Tbsp (15 mL) chopped fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) freshly ground black pepper
• Pinch salt
• 2 1/2 cups (625 mL) veal or beef stock
• 1 cup (250 mL) dried mushrooms (about 1 oz/30 g)

For Butternut Squash and Roasted Hazelnut Purée

Ingredients:

• 1 1/2 lbs (750 g) peeled and cubed butternut squash
• 1/2 cup (125 mL) butter, cubed
• Pinch each salt and freshly ground black pepper
• 1/3 cup (75 mL) chopped toasted hazelnuts

Directions:

Bring squash to boil in salted water for about 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash well with butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

In large skillet, melt 1/4 cup (60 mL) of the butter over medium high heat; cook mushrooms, shallots, thyme and garlic, stirring occasionally for about 15 minutes or until liquid has evaporated. Set aside and let cool.

Using a chef's knife, make an incision in the centre of tenderloin across the middle, not cutting through to the other side. Cut along each side to open up a bit more. Stuff centres with mushroom mixture and close back up. Tie the tenderloins with butcher's twine in about 2-inch (5 cm) intervals and place them seam-side down on a parchment paper-lined baking sheet. Sprinkle with half of the pepper and salt. Roast in 350 F (180 C) oven for about 45 minutes or until meat thermometer reaches 150 F (65 C) for medium rare. Let rest for at least five minutes before slicing.

Meanwhile, in a saucepan combine dried mushrooms and stock and bring to a simmer. Let simmer for 10 minutes. Drain through fine mesh sieve and return the stock to the saucepan. Whisk in the remaining butter and pepper.

Spread the squash in the centre of plate and place the veal slices alongside. Spoon sauce along the meat to serve. Makes 8 servings.

Cooking tips:

• To toast hazelnuts, place in baking pan in 350 F (180 C) oven for about eight minutes or until golden and fragrant.
• You can serve the rehydrated mushrooms alongside the veal and sauce if desired.