Beef Wrapped in Puff Pastry

Ingredients

• 500 g beef fillet
• 1 pack puff pastry (frozen) 400 g
• 250 g Mushrooms
• 100 g dried porcini mushrooms
• 1 small onion
• 1 EL fresh thyme leaves
• 1 EL finely chopped parsley
• Salt
• Pepper (freshly ground)
• 1 EL cognac
• 1 EL Butter
• 1 EL clarified butter
• 2 EL breadcrumbs
• 1 egg

Instructions

1. 1.

   Let the puff pastry thaw. Preheat the oven to 180°C fan. Clean and finely chop the mushrooms. Soak the porcini for 20 minutes, drain and finely chop. Peel and dice the onion finely. Sauté the onion in butter until translucent. Add the mushrooms and thyme leaves and cook over medium heat until all liquid has evaporated. Let cool.

2. 2.

   Remove fat and skin from the fillet. Cut into small cubes with a sharp knife. Heat clarified butter and quickly sear the meat cubes. Mix the meat cubes with the mushroom mixture. Add breadcrumbs and egg, knead slightly. Season with salt, pepper and cognac. Stir in parsley.

3. 3.

   Cut the puff pastry into 8 squares and roll each slightly. Line a baking tray with parchment paper. Spread the beef-mushroom filling on the pastry squares. Bring each of the four corners together towards the center and press the top lightly. Place the pastry parcels on the tray and bake for 20 minutes. Let rest for 15 minutes, then serve warm.