Veal Fillet Wrapped in Puff Pastry with Potatoes and Broccoli

Ingredients

• 200 g puff pastry (frozen)
• 1 red bell pepper
• 3 EL butter
• 300 g double cream cheese
• 1 EL freshly chopped herbs (e.g., sage, thyme, parsley, rosemary)
• 1 EL breadcrumbs
• Salt
• Pepper (freshly ground)
• 10 g dried porcini mushrooms
• 8 savoy cabbage leaves
• 600 g veal fillet (pre‑cooked, middle cut)
• 2 EL vegetable oil
• 1 Egg white
• fat (for the pan)
• 1 onion
• 200 g button mushrooms
• 50 ml dry sherry
• 400 ml meat broth
• 500 g broccoli florets
• 500 g small potatoes
• Grated nutmeg
• 50 g cold butter (cubed)
• butter (for frying)

Instructions

1. 1.

   Let puff pastry thaw. Wash the pepper, halve, seed, remove white membranes and dice. Heat 1 EL butter in a pot and sauté the pepper cubes. Stir in the cheese, herbs, and breadcrumbs; season with salt and pepper. Soak the porcini mushrooms in lukewarm water. Wash the cabbage leaves and cut them slightly flat at the stem. Blanch in boiling salted water for 2–3 minutes, drain and pat dry.

2. 2.

   Preheat oven to 200 °C (fan). Wash, dry, trim the fillet and sear it all sides in a hot pan with oil. Remove and set aside. Roll out puff pastry on a floured surface (30×40 cm), brush edges with egg white, lay cabbage leaves side by side on the pastry, spread the cheese mixture, place the fillet on top and roll up. Place seam‑side down on a greased pan in a preheated oven for about 35 minutes.

3. 3.

   Meanwhile wash potatoes and boil them in salted water for 25 minutes. Wash broccoli, trim and blanch in boiling salted water for 4 minutes; drain, shock in cold water and dry well.

4. 4.

   For the sauce, drain and finely chop the porcini mushrooms. Peel and finely chop the onion. Clean and quarter the button mushrooms. Sauté mushrooms, onion and button mushrooms in 1 EL butter, deglaze with sherry and broth, then simmer on medium heat for 10 minutes. Season with salt and pepper; gradually whisk in cold butter to thicken.

5. 5.

   Drain potatoes, peel them and fry in a hot pan with butter until golden yellow.

6. 6.

   Toss broccoli in 1 EL hot butter and season with salt and pepper.

7. 7.

   Let the fillet parcel rest in the turned‑off oven for 5 minutes, slice it with a sharp knife and serve hot with broccoli, potatoes and mushroom sauce.