/ / Veal Recipe with Porcini Mushrooms in Dough

Veal Recipe with Ceps in Dough

A festive veal cooking recipe withMushrooms. The festive menu is always distinguished by taste and sophistication. We always select products in advance and prepare with enthusiasm. I present for your consideration a recipe for veal fillet in a puff pastry. The filling is prepared from white mushrooms with white wine and the addition of fresh sage leaves. The fillet is wrapped in the smoked ham, and then into the puff pastry. I wish everyone a good mood and look forward to your feedback!

  • Puff dough 330g
  • Wine white dry 100 ml
  • Sage fresh 1 branch
  • Mushrooms, white, dried 60 g
  • Onions 1 pc.
  • Smoked ham 150 g
  • Black pepper powder 3 g
  • Salt 0.5 tsp.
  • Olive oil 20 ml
  • Veal 700g
  • Cream 250 ml
  • Step 1 Prepare the products: veal cut, smoked ham, dry white mushrooms, cream, white wine, olive oil, onion, fresh sage leaves (5 pieces) and puff pastry.
  • Step 2 Soak the mushrooms in hot water for 15 minutes or follow the recommendations on the packaging. Salt the water and cut the mushrooms.
  • Step 3 In a hot frying pan in olive oil, fry the fillets on all sides, each side for 45-60 seconds. At once we take out a fillet and we will season with salt and pepper to taste.
  • Step 4 In the same frying pan fry chopped onions and chopped mushrooms.
  • Step 5 Add the sliced ​​sage leaves to the mushrooms, mix. Pour the wine and protushim about 1 minute.
  • Step 6 Then add the cream and on average heat, stew until the liquid evaporates completely, the liquid should remain as small as possible.
  • Step 7 Put the ham into a rectangle so that you can wrap the prepared meat. The pieces of ham must be overlapped.
  • Step 8 1/3 of the mushroom filling is divided into ham.
  • Step 9 On top put the veal.
  • Step 10 Put the remaining mushrooms on the fillet.
  • Step 11 Now wrap the meat with ham so that the pieces of ham are on all sides.
  • Step 12 Then we'll lay out everything on the pre-rolled layer of puff pastry, wrap it, tightly secure the edges and lay it suture down on a baking sheet covered with baking paper.
  • Step 13 Bake in a preheated oven at 190-210 ° C for about 15-25 minutes until the golden color of the dough. We serve meat hot, cutting into portions, a pleasant appetite!
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