Veal fillet in puff pastry

Ingredients for 4 servings:

• 800 g veal fillet(s)
• some olive oil for frying
• 500 g veal sausage meat
• ½ onion(s)
• some pickles
• ½ small jar capers
• some chives
• some parsley
• 1 pepperoncini
• salt and pepper
• some butter
• 50 g mustard
• 50 g seasoning or the same amount of salt
• 20 g black pepper
• 10 g marjoram, dried
• 10 g thyme, dried
• 10 g rosemary, dried
• 5 some Tabasco
• 50 ml olive oil
• 600 g puff pastry
• 200 g raw ham
• 1 egg yolk for brushing

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 4 hours; Total time approx. 3 days 5 hours

cooked at low temperature, easy to prepare

Remove any tendons and unwanted fat from the fillet, rinse under cold water, and pat dry. Mix together the mustard, seasoning (or an equal amount of salt), pepper, marjoram, thyme, rosemary, Tabasco, and olive oil to make a marinade. The marinade should be thick and runny; add a little more water if necessary. Coat the entire fillet all over with the marinade and let it mature in a covered dish for 3 to 4 days. Ideally, marinate in a cool room (approx. 10°C), not in the refrigerator. Turn the fillet daily and check that the entire surface is covered with the marinade. Since the marinade is very salty, you don’t have to worry about bacteria or anything like that. 12 hours before eating, let the fillet warm to room temperature in the kitchen. About 4 hours before eating, wipe off any excess marinade and place the fillet on the oven rack without (!) searing. Cook at 75°C fan-assisted oven until the internal temperature reaches 49°C. Be sure to use a core temperature thermometer. Then lightly sear the fillet all over in olive oil. While the fillet is in the oven, prepare the sausage meat coating: Sauté finely chopped onions in a little butter. Finely chop the gherkins, capers, chives, parsley, and peperoncini and fold them into the sausage meat with the onions. Season with salt and pepper. Line a sheet of puff pastry, cover with raw ham, and spread the sausage meat mixture on top. Place the fillet on top and roll it up tightly. Lightly moisten the edges of the pastry and seal tightly. Decorate with leftover pastry, if desired, and brush with egg yolk. Bake at 150°C fan-assisted oven for 35 minutes before serving. Let rest for 5 minutes with the oven door open before slicing. Cut into approximately 1.5 cm wide pieces and serve on well-warmed plates.