Mushroom Stuffed Veal Rolls with White Beans & Tomatoes



12 servings


Lobel’s Meats, New York, NY, Stanley Lobel


  • 6 lb Veal butt tenderloins (IMPS/NAMP 347)

  • 1/3 cup Extra-virgin olive oil

  • 8 oz Prosciutto, sliced 1/8 inch thick

Bean Mixture:

  • 2 Tbsp or 1/2 oz Minced garlic

  • 5 cups or 28 oz Coarsely chopped tomatoes

  • 1 cup or 8 oz Dry white wine

  • 1/2 cup or 1 oz Fresh parsley, finely chopped

  • 6 cups or 2 lb Canned white beans, drained, liquid reserved

  • 1 tsp Kosher salt

Mushroom Mixture:

  • 1 pint or 16 oz Hot water

  • 2 oz Dried porcini mushrooms

  • 1/3 cup Extra-virgin olive oil

  • 8 cups or 1 lb Sliced mushrooms

  • 2 Tbsp or 1/2 oz Minced garlic

  • 1 tsp Kosher salt

  • 1/4 cup or 1/2 oz Finely chopped fresh parsley

  • 1/2 cup or 2 oz Finely grated Parmigiano-Reggiano cheese

  • 2 tsp Freshly ground black pepper

  • 2 each Eggs

  • 1/2 tsp Kosher salt


  1. Finely chop 1 lb of the veal butt tenderloin by hand. Cook chopped veal in large skillet over medium-high heat until just cooked through. Pour off drippings; cool. Refrigerate until ready to use.

  2. Cut remaining veal butt tenderloin into 48 medallions, approximately 1/2-inch thick. Gently pound medallions until just under 1/4 inch thick. Cover and refrigerate until ready to use.

  3. Heat oil in large skillet over medium heat until hot. Add prosciutto; sauté until lightly browned around edges but still tender. Remove from skillet with slotted spoon. Set aside.

Bean Mixture:

  1. Add garlic to oil in same skillet; gently sauté 1 minute. Stir in tomatoes, wine and parsley; bring to a simmer. Stir in beans with 1/2 cup of the reserved liquid; simmer 30 minutes. Season with salt. Add more reserved liquid, if necessary; cover. Set aside.

Mushroom Mixture:

  1. Pour hot water over porcini mushrooms in small bowl; let stand 20 minutes or until mushrooms are softened. Drain well, reserving soaking liquid. Strain soaking liquid to remove grit, if necessary.

  2. Heat oil in large skillet over medium-high heat until hot. Add porcini and sliced mushrooms; cook 3 to 4 minutes. Reduce heat to medium. Add garlic; cook 3 minutes or until mushrooms are just tender. Season with 1 teaspoon salt. Stir in 2/3 cup of the porcini liquid; simmer until almost all liquid is absorbed. Chop mushrooms and prosciutto.

  3. Combine mushrooms, prosciutto, cooked chopped veal, parsley, cheese and pepper in large bowl. Beat eggs with 1/4 cup porcini liquid and 1/2 teaspoon salt. Add to mushroom mixture; mix well.

  4. Spread 1 to 2 Tbsp mushroom filling over surface of each pounded veal medallion. Roll up and secure with 1 to 2 wooden toothpicks. Tightly cover with plastic wrap and refrigerate until ready to use.

  5. Grill 4 veal rolls over medium-high heat 10 to 12 minutes for medium doneness. Serve with 3/4 cup bean mixture.

Veal Cuts - IMPS / NAMP

Leg, Butt Tenderloin - 346, 346A