for 4 person

Fillet

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

Filling

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

Dough

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

To glaze

1	fresh egg yolk
2 tsp	water
1 pinch	salt

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.

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