For the stuffed veal tenderloin, first have the butcher remove the skin and sinew from the tenderloin and cut a pocket in the center of one side without cutting the muscle strand, or slice lengthwise and pat slightly flat. To do this, simply sew the side back up with kitchen twine.
Drain the tomatoes a bit or dry them with a paper towel. Finely dice the tomatoes, garlic, shallots and mozzarella. Mix everything together in a bowl.
Chop the chervil and thyme and fold into the mixture with the sweetbreads. Season well with salt and pepper. Do not skimp on salt, as the tomatoes and sweetbreads absorb a lot of it.
Wash the veal fillet, dry it, coat the inside with mustard and fill it with the mixture. Tie with 1-3 slices of pancetta and sew with kitchen twine. Cut 4 slices of pancetta into fine strips and set aside.
Lay out the remaining slices of pancetta in a flaky manner. Roll the fillet in it. Wrap with sage leaves and tie with kitchen twine.
Preheat oven to 120°C top – bottom heat. Place a roasting rack in the middle of the oven. Place a tray with a little water underneath. So no fat drips on the floor and burns.
Heat a large frying pan. Add drippings and sear fillet vigorously on all sides. Put the fillet on the grill and let it cook for about 20 minutes. Afterwards, let it rest in aluminum foil for another 10 minutes.
For the sauce, wipe out the pan and add
Again, this meat dish is great to prepare. So you spread a little kitchen work on the day before.