Veal Fillet in Cocoa Crust

Preparation

1. Preheat the oven to 180 ºC for about 10 minutes to ensure it reaches the proper temperature.
2. In a bowl, mix the crumbled yeast with the warm water until it is well dissolved.
3. Add the flour to the yeast and water mixture, and stir until well combined. Add the salt, cocoa powder, and sugar, and mix until you achieve a homogeneous dough.
4. Knead the dough by hand for 15 minutes until it is smooth and elastic.
5. Shape the dough into a ball and let it rest in a bowl covered with a cloth. Allow it to rest for 1 and a half hours in a warm place to ferment.
6. In a paella pan, heat the olive oil over medium-high heat until it is very hot.
7. Season the meat filet with salt and pepper and sear it in the pan over high heat, turning it to brown evenly on all sides.
8. Remove the filet from the pan and place it on absorbent paper to eliminate excess oil.
9. Finely chop the onion using a food processor.
10. In the same pan, add the butter and let it melt with the meat juices. Sauté the chopped onion for a few minutes. Add water if necessary to reach the required amount for cooking. Let it cook on low heat for a few more minutes.
11. Add the chocolate to the pan and let it cook on low heat until the sauce reduces, adjusting the time to match the remaining cooking time for the meat.
12. Roll out the dough on a floured countertop to prevent sticking and use a rolling pin to achieve a uniform 2 cm thick sheet.
13. Place the cold meat cut in the center of the dough sheet and wrap it completely. Remove any excess dough if necessary.
14. Make shallow cuts on the dough with the tip of a knife to allow ventilation during baking.
15. Bake the meat parcel at 180 ºC for 35 minutes, until the dough is golden and crispy.
16. Let the cake rest for 15 minutes before cutting it to ensure the juices redistribute.
17. Serve the sliced cake with chocolate sauce drizzled on top before serving.