Veal fillet in pastry

Veal fillet in pastry

Total: 2 hr | Active: 30 Min.
Nutritional value / people: 831 kcal
, Fat: 55 g
, Carbohydrate: 36 g
, Protein: 47 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fillet

1tbsp olive oil
1 veal fillet (approx. 600 g)
¾tsp salt

Filling

1tbsp olive oil
2 leek, halved, thinly sliced (yields approx. 300 g)
150g cream cheese (e.g. pepper)
¼tsp salt
a little nutmeg

Dough

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
100g dry-cured country bacon
1 fresh egg white, beaten

To glaze

1 fresh egg yolk
2tsp water
1pinch salt
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How it's done

Fillet

Heat the oil in a non-stick frying pan. Salt the meat, brown the meat all over for approx. 4 mins. over a medium heat, remove and leave to cool.

Filling

Heat the oil in the same pan. Add the leek, sauté for approx. 7 mins., drain if necessary. Stir in the cream cheese, season, leave to cool.

Dough

Roll out the dough on a baking tray, cut three strips (each approx. 1 cm wide) from one of the narrow ends and chill. These strips will be used for decoration. Place the bacon in the centre of the dough. Spread 3/4 of the filling on top of the bacon. Place the fillet on top, spread the remainder of the filling all the way around. Brush the edges of the dough with egg white, fold loosely over the fillet, press down firmly. Plait the reserved strips of dough into a braid, brush with egg white and place on the joining seam. Cover the fillet and leave to chill for approx. 1 hr.

To glaze

Whisk together the egg yolk, water and salt. Brush the dough with the egg wash, prick several times with a fork. Insert the meat thermometer into the thickest part.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C until the core temperature has reached approx. 55°C. Remove the meat and leave to rest for approx. 10 mins. before carving.

Good to know
Prepare: Prepare the fillet approx. half a day in advance, cover and keep in the fridge. Prior to cooking brush with egg.

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