Remove the veal from the fridge half an hour before starting to prepare it. Cut off 100g of the veal tenderloin and chop. Chop the peppers. Cut the rest of the veal tenderloin into four equal pieces. Flatten them slightly. Heat a non-stick frying pan on a medium heat. Add the oil and brown the four pieces of veal tenderloin.

Sprinkle the veal tenderloin with freshly ground pepper and sea salt to taste. Remove the meat from the pan and allow to cool. Fry the peppers in the meat juices in the same pan then remove and allow to cool.  Puree the raw veal cubes together with the cream. Divide this ‘farce’, or stuffing, into four equal portions.

Spread each portion of farce onto the pieces of veal tenderloin and then scatter the chopped pepper on top. Wrap each piece of veal in puff pastry, seal the edges well and brush the parcels with the egg yolk.  Pre-heat the oven to 200°C (392°F) and place a dish of water on the lowest shelf of the oven. The steam will help the pastry to rise. Place the puff pastry parcels on greaseproof paper on a rack in the centre of the oven and bake for about 15 minutes.

Serve immediately. Delicious with a crisp green salad.