Veal fillet with dried tomatoes

Instructions

1. Preheat oven to 200 °C, without fan and prepare a tray with baking paper.
2. Wash and dry the meat with a kitchen napkin. Cut the meat into 4 equal pieces in length.
3. Season the meat with salt and pepper on all sides. Place a pan with 1 tbs. oil on and heat to medium. Fry the meat from all sides until golden brown for 5 minutes. The meat will be half-cooked, but it will continue cooking later in the oven. Remove from heat and transfer to a plate to drain juices.
4. While the meat is cooking, blend the dried tomatoes with the walnuts until a pasta is obtained.
5. Spread the puff dough and divide it into pieces with the length of the meat and width large enough to wrap each piece of meat. Divide the tomato paste among 4 sheets and line a layer. Set the meat pieces over and wrap even tubes.
6. Arrange in the tray.
7. Beat the egg yolk with 1 tsp of water and smear the dough. Sprinkle with sesame seeds and place the pan in the oven at the bottom level for 25 minutes. Bon app!

• Servings : 4
• Ready in : 50 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Finger foods, From dinner-to lunchbox, Left overs-great overs, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Beef meat, Dried tomatoes, Egg yolks, Flax seeds, Ground black pepper, Puff pastry, Salt, Sesame, Walnuts