Fillet of veal in puff pastry

Recipe steps

Step 1:

Soak the ceps in water as per the packet instructions, squeeze all the water out and finely dice them.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6:

Put the stainless steel tray into the cold cooking space at level 1. Start the recipe. Professional baking 210 °C, 35 minutes.