Veal Filet Wellington

By Chef Michèle La Porta

This Wellington recipe features veal instead of beef, making the dish even more tender. Follow the step- by-step instructions with the photos below.

Serves 4

INGREDIENTS:
– 1.45 lb. (650 gr.) veal filet
– 1 lb. (500 gr.) white mushrooms
– 1 puff pastry dough
– olive oil
– 1 garlic clove
– 2 shallots
– 1 tablespoon (5 cl.) white wine
– 1 egg
– salt and pepper

METHOD:
• Brown the roast on all sides in a drizzle of olive oil over medium-high heat and place on a cooling rack. Season with salt and pepper and let it cool.
• Slice the mushrooms into small pieces and cook them in the same skillet for about 15 minutes over medium-high heat.
• Add the garlic clove and the finely chopped shallots. Season with salt, pepper and add the white wine; cook until the mixture is dry in the skillet.
• Pre-heat the oven at 350°.
• Roll out the puff pastry. Put half of the mushrooms where the filet is going to be, set the roast on top then cover it with the rest of the mushrooms.
• Wrap up the puff pastry, fold and weld the edges with egg white.
• Cut out the excess dough and use it for decoration.
• Brush the dough with 1 beaten egg yolk mixed with a little water.
• Bake for 30 minutes, monitoring the browning.

> Michèle’s tip: Set the veal filet on a dish and cut it at the table in front of your guests. Watch the video below.

> Check out GAYOT’s Easter Brunch Guide.