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Fillet of veal in puff pastry

   

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Fillet of veal in puff pastry

Variant(s): 4  Persons
 

Ingredients

Stainless steel tray 2/3 GN
dried ceps 60 g
1 fillet of veal 650 g
oil 2 tbsp
salt  
pepper  
air-dried ham 150 g sliced
puff pastry 1 pack
1 onion finely diced
4 sage leaves shredded
white wine 1 dl
double cream 2 ½ dl

Recipe steps

  1. Soak the ceps in water as per the packet instructions, squeeze all the water out and finely dice them.
  2. Sear the fillet of veal in a frying pan with the oil, season it with salt and pepper, then remove the fillet and leave it to cool.:
  3. Sweat the onion and ceps in the frying pan, add the sage and stir briefly, then pour in the white wine and leave to reduce a little. Add the double cream and leave on a low heat to reduce down until not much liquid is left.
  4. Lay the air-dried ham out on your work surface, overlapping the slices, until you get a rectangular shape in which you can wrap the fillet. Spread two thirds of the cep mixture onto the air-dried ham. Lay the fillet on the air-dried ham, cover with the remaining cep mixture and wrap the air-dried ham around the fillet. Place the fillet on the puff pastry, fold the shorter edge over the fillet (around 3 cm), then roll it up lengthways, brush the edge of the pastry with water and press it down to seal.
  5. Cover the stainless steel tray with baking parchment and lay the fillet on to it with the pastry seam facing down. Decorate with any remaining pastry as you wish.
  6. Put the stainless steel tray into the cold cooking space at level 1. Start the recipe. Professional baking 210 °C, 35 minutes.
 
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