Fillet of veal in puff pastry

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Preparation

1 fillet of veal, about 650 g
2 tbsp oil
Salt
Pepper
Season the fillet of veal with salt and pepper and sear on all sides in a frying pan with the oil. Remove the fillet and leave it to cool.
60 g ceps, dried
Soak the ceps in hot water.
1 onion
4 sage leaves
100 ml white wine
250 ml full cream
Salt
Pepper
Squeeze all the water out of the ceps and finely dice them.
Peel and finely dice the onion. Cut the sage leaves into thin strips.
Sauté the onions and ceps in the frying pan. Add the sage and stir briefly, then deglaze with the white wine and leave to reduce a little.
Add the full cream and leave on a low heat to reduce down until not much liquid is left.
1 roll of puff pastry, rolled out into a rectangular shape
150 g air-dried ham, rashers
Lay the slices of 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, then roll it up lengthways, brush the edge of the pastry with water and press it down to seal.
Cover the baking tray with baking paper and lay the fillet on to it with the pastry seam facing down. Decorate with any remaining pastry.
Put the baking tray into the cold cooking space. Bake.
Professional baking puff pastry 210°C for 30 Mins

Baking tray

Quantity Ingredient
2 tbsp oil
Pepper
1 roll of puff pastry
150 g air-dried ham
1 fillet of veal
Salt
4 sage leaves
100 ml white wine
60 g ceps
250 ml full cream
1 onion

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