Saddle of Veal in Herb Puff Pastry, Sweet Potato Purée and Spinach with Cashew Nuts

Wash the herbs and shake dry, finely chop the leaves. Wash the spinach and remove the stalks (if you want to save yourself the work, take spinach leaves from the freezer). Peel the sweet potatoes and cut into large cubes, cook with a little water and a little salt for about 20-25 minutes until al dente. Remove any skins from the veal saddle, pat dry and season with a little salt and pepper. Heat a pan with oil and briefly sear the meat on all sides. Take out and let it get lukewarm.

Preheat the oven to 180 ° C and cover a baking sheet with baking paper. Place 1 sheet of puff pastry on the floured work surface, add the chopped herbs and cover with the other sheet of puff pastry. Roll out the dough into a rectangle big enough to wrap the meat in. Wrap the meat in the ham, place on the dough and wrap in it and cut off the lush edges of the dough. Place the veal saddle in the puff pastry with the seam facing down on the baking sheet. Mix the egg yolks with milk or cream and brush the surface with it. Bake in the hot oven (center, no fan) for approx. 18-20 minutes.

Pour the veal stock into the pan, bring to the boil, mix with a little red wine and cream and simmer a little. Season to taste with salt and pepper and thicken the sauce with a little cornstarch. Finally, take the fillet out of the oven and cut into slices with a sharp knife.

Meanwhile, for the spinach, peel the onion and garlic cloves and dice them. Melt 1 tablespoon of oil in a saucepan and fry the onion and garlic in it over low heat until translucent. Add the cashew nuts and the spinach, cover and simmer over medium heat for about 5 minutes. Season the spinach with salt, pepper and some freshly grated nutmeg.

Boil sweet potatoes, drain and finely puree with a hand blender. Gradually stir in a little walnut oil, add a pinch of salt, pepper and n.B. Season to taste with freshly grated nutmeg or dried herbs.