Honestly, I would not know how to translate the name of this dish into English. It should be something like filet in puff pastry (which doesn’t sound too appealing). Imagine it as a more tasty version of the filet wellington, starring meat (of course), dried tomatoes, mushrooms and olives amongst other good things. Are you hungry yet?

What you need for 4:

1 filet of veal, approx. 700 gr
3/4 teaspoon of salt
500 gr puff pastry, square
1 beaten eggwhite
1 egg yolk, diluted with a bit of milk
150 gr of smoked ham in thin slices
100gr dried tomatoes in oil, drained and sliced (set aside 1 tbsp of oil)
1 small onion, diced
1/2 cup of sliced black olives
100 gr mushrooms, sliced
3 tbsp red wine
fresh herbs (thyme and marjoram)

Take the meat out of the fridge approx. 30 minutes before frying it. Heat butter (I often mix in a bit of oil) and when hot, add the meat. Fry for about 10 minutes in medium heat and salt from all sides. Let cool down.

Warm the tomato oil in a pan and add onion, tomatoes, olives and mushrooms for 2 minutes. If you like capers, feel free to throw some in. Add the red wine and let simmer until all liquid has evaporated. Season with salt and pepper and add the cut herbs. Set aside.

Wrap the slices of ham around the filet until fully covered. Then distribute the tomato mix evenly on the pastry, place the wrapped filet on one end and roll until fully covered by the pastry. Fold the ends and glue them with a bit of egg white onto the pastry. If you have extra pastry, you can be creative and add some decorative elements (like we did for my mum before she went to Australia). Pre-heat the oven to 200 degrees celsius. Meanwhile brush on the egg yolk so the pastry is nicely covered. Bake in the lower half of the oven for approx. 35 minutes. Before carving it, let it rest for 10 minutes.

We usually have a simple salad with it.

Recipe: adapted from Betty Bossi
Recommended music while cooking this: Boy – Mutual Friends