Beef Fillet in Puff Pastry

Ingredients

• 1.5 kg beef fillet
• 1 tbsp porcini mushroom powder
• 1 tbsp butter
• 2 tbsp sunflower oil
• 2 packs puff pastry (frozen)
• Salt
• pepper (ground)
• 1 Egg white
• 2 egg yolks

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper. Heat the sunflower oil and sear the beef all around for 10 minutes. Let the fillet cool.

2. 2.

   Thaw puff pastry sheets side by side, set aside one sheet for garnish. Arrange the remaining sheets together and roll into a rectangle of 40 x 50 cm. Melt butter over low heat and sauté the porcini mushroom powder in it for 1-2 minutes. Place the fillet on the rolled pastry and generously spread the mushroom butter all around. Season with plenty of pepper.

3. 3.

   First fold the narrow edge of the dough over the fillet, then the wide edges. Brush the dough with beaten egg white as you fold. Finally fold the long edge of the dough over the fillet. Roll out the remaining dough sheet, cut or trim decorations as desired and decorate the surface. Brush the surface with a little egg yolk and pierce the dough several times. Place on a baking tray rinsed with cold water and bake at 180°C (fan) for about 35 minutes. Let it rest in the turned-off oven for 10 minutes.