Wellington-like Veal with potato wedges

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Wrapped in puff pastry, try out this alternative recipe of famous Beef Wellington. A tender and savory veal fillet served with potato wedges for a fancy Sunday-roast meal.

Wellington-like Veal with Potato Wedges

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Servings: 6

Course: Main Course

Calories: 448

Ingredients Method

Ingredients

  

• 500 g Veal Boneless Shoulder or Boneless Rump
• 150 g Broccoli florets
• 450 g Green Beans
• 450 gr Potatoes
• 100 g Mushrooms
• 1 Puff Pastry sheet
• 1 Egg
• 1 Yolk
• 1 Shallot
• 2 Spring Onion
• Thyme sprigs
• Parsley
• Salt and Pepper

Method

 

1. Peel mushrooms and cut the bottom; roughly cut them;

   Cut off the broccoli florets and quickly rinse them under running water; roughly cut;

   Cut the shallot, spring onion, and the parsley;
   
2. Finely chop with a kitchen knife or with a food processor;

   If you use a food processor, use the pulse function to avoid pureeing the mixture;
   
3. Crack an egg and well combine in the mushrooms and broccoli mixture; lightly season;
   
4. Spoon a layer of the filling mixture onto the center of the puff pastry sheet; put the veal over it;
   
5. Continue to spread the mixture all around the veal piece until the meat is entirely coated;
   
6. Begin to wrap the veal in the puff pastry;
   
7. Fold the pastry around the meat and slightly wet to seal it;
   
8. Decorate as you wish; brush it with egg yolk; place in an oven dish;
   
9. Preheat the oven, 180°C
10. Scrub the potatoes clean; quickly rinse and dry; cut into chunky wedges; In an oven dish, coat the potatoes with two generous tablespoons of extra virgin olive oil; scatter with thyme, season with ground pepper and salt; too well to coat the wedges;
    
11. Bake for 40-45 minutes;

    Enjoy;
    
12. Steam green beans or greens peas to serve the dish with;

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