Chop the mushrooms very small (think of minced mushrooms) and fry in a pan (you don't have to grease it) until all the moisture is gone. After 15 minutes, add the garlic clove. You will have a grainy substance after about 30 minutes, then add chives, parsley, pepper and sea salt to taste. Let it cool down, meanwhile fry the veal tenderloin briefly on all sides and let it cool down as well. Take a piece of cling film, divide the slices of #serranoham on it and divide the cold mushroom mixture over it.

Place the meat at the beginning and roll it up tightly. Close the cling film tightly and put it in the fridge for 15 minutes. Roll out the puff pastry (I get such a fresh roll) and cut 150 gr from it. Take the meat-serrano ham thing from the cling film, put it at the beginning of the puff pastry and roll it up too. Seal well, including the sides. Brush it with the egg yolk and put it in the oven until the inside of the meat is about 43°C (109°F). (thermometer in like a pro anyway). #piece of cake! (you can fix the part up to and including the rolling in of the Serrano ham a day in advance, free tip!).

Source: Chantal | Recepten