Beef Fillet with Ground Meat in Puff Pastry

Ingredients

• 1 tbsp dried porcini mushrooms
• 3 tbsp sherry
• 150 g fresh spinach leaves
• 2 cloves garlic
• 2 onions
• 30 g Butter
• 300 g Ground Beef
• 3 tbsp heavy cream (at least 30% fat)
• 1 bunch parsley
• 2 slices white bread (from the day before)
• Salt
• ground pepper
• 1 kg beef fillet (pre‑trimmed, center cut)
• 3 tbsp vegetable oil
• 450 g puff pastry (frozen)
• 2 egg yolks
• 1 whole egg

Instructions

1. 1.

   Rinse the porcini mushrooms and soak them in sherry for 30 minutes. Wash, trim, and chop the spinach. Peel and finely chop the garlic and onions. Melt butter, sauté garlic and onions, add ground beef and cook until crumbly while stirring. Let spinach wilt in lightly boiling water, cool, squeeze out excess liquid, chop finely, and stir into the beef mixture.

2. 2.

   Sift the porcini mushrooms, finely chop them, and mix with sherry and cream into the spinach. Wash, dry, shake, and chop parsley, then fold it in. Grate the white bread and add to the filling, season with salt and pepper, and let cool slightly. Preheat oven to 200 °C (400 °F) with upper and lower heat.

3. 3.

   Wash, pat dry, salt, and pepper the beef fillet. Heat oil and sear the fillet all around. Thaw puff pastry sheets side by side; reserve one sheet for garnish. Stack remaining sheets, roll into a 40 × 50 cm rectangle. Mix two egg yolks with the filling and spread 2/3 of it on the dough. Place the fillet on top and brush with remaining filling. Fold the narrow edge over the fillet, then fold the wide edges, brushing dough with egg white as you go.

4. 4.

   Roll out the leftover pastry, cut star shapes, and decorate the surface. Brush everything with egg yolk and pierce the pastry several times. Place on a parchment‑lined baking tray and bake in the preheated oven for about 40 minutes. Let rest in the turned‑off oven for 10 minutes. Plate and serve sliced.