This fillet wrapped in puff pastry is dedicated to Arthur Wellesley, Duke of Wellington (1769 to 1852), the English commander and brilliant victor of Waterloo. If you want to be totally super, serve it with truffle sauce.
Defrost puff pastry as directed. Rub the fillet of beef with household paper. Rub with salt and white pepper. Heat oil in a roasting pan. Sear fillet in it on both sides for 3 min. each, then roast on both sides for another 5 min. each. Cool.
For the farce, put the veal through a meat grinder. Place in a suitable bowl. Pick apart the squeezed out breadcrumbs. Stir-fry in hot butter with peeled, diced onion and washed, dabbed dry, chopped parsley for 5 min. Mix with veal, eggs and whipped cream. Add salt, bell pepper and paprika. Mix well and season heartily.
Place puff pastry sheets on top of each other (leaving a little dough for garnish) and roll out into a rectangle. It must be large enough to wrap the fillet in. Brush edge 1 cm wide with egg white. Spread a little more than half of the meat dough in the center. The work surface must be a little larger than the fillet. Place the roasted, cooled fillet on it. Spread the meat with the remaining filling. On top of it, pull the dough up the sides so that the sides are also covered with filling. Fold the dough over the top. With this
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