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Veal en croûte with cèpes

This 'en croûte' recipe is a very luxurious variant of beef Wellington, here with veal and cèpes.

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Allergens and dietary requirements

  • Cow's milk
  • Gluten
  • Egg
  • Mustard
  • Lactose

Ingredients

800
g
veal loin
50
g
clarified butter
500
g
cèpes mushrooms
500
g
chestnut mushrooms
100
g
butter
100
g
shallot, finely diced
2
cloves
garlic
5
g
thyme, picked
5
g
tarragon, finely chopped
60
g
Dijon mustard
2
sheets
Parma ham
as needed
salt and pepper
as needed
puff pastry, sheets
as needed
egg yolk
as needed
Maldon salt
Recipe for:1400 g

Scale recipe

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