Preparation:

Season the veal with salt and pepper. Fry it in hot olive oil on all sides. Let it cool down on a rack.
Place the cold tenderloin on the puff pastry, cover it up with the pastry and seal it with a fork. Beat the egg and brush over the whole pastry. Draw patterns with the tip of a knife. Cook in the oven for 40 minutes at 200°C/ 390°F (gas mark).
For the chocolate sauce, dilute 3 tablespoons of cocoa in 25cl of water and heat in a pan. Add half a chicken stock cube, warm for 5 to 10 minutes on a low heat and add the cream. Mix and continue to heat for another 5 minutes. At the last minute add the Cayenne pepper, paprika, salt and pepper.