Herb Beef Fillet in Puff Pastry

Ingredients

• 1 package (450 g) puff pastry
• 750 g beef fillet
• Salt
• freshly ground pepper
• 100 g mixed herbs (e.g., parsley, basil, thyme, rosemary)
• 1 onion
• 1 Garlic clove
• kitchen twine
• 3 tbsp oil
• 200 ml beef stock (from the jar)
• 150 ml Heavy Cream
• 1 tbsp dark sauce thickener
• 1 egg yolk
• 500 g fennel (2 large bulbs)
• 2 tbsp olive oil

Instructions

1. 1.

   Thaw puff pastry according to instructions. Cut a pocket lengthwise into the beef fillet. Season the meat generously with salt and pepper. Chop the herbs finely. Peel and dice the onion and garlic. Heat 1 tbsp oil. Sauté onion and garlic until golden yellow. Mix in the herbs and season again with salt and pepper. Fill the beef fillet with one‑third of the herbs. Tie it securely with kitchen twine.

2. 2.

   Heat oil, sear the beef fillet all around. Remove from pan and let cool.

3. 3.

   Deglaze the pan with beef stock. Add cream and simmer sauce for 5 minutes. Sprinkle in the thickener and bring to a boil. Season with salt and pepper, then keep warm.

4. 4.

   Lay puff pastry sheets on top of each other and roll out. Remove twine from the beef fillet. Brush the fillet with remaining herbs, place it on the pastry. Brush pastry edges with water. Fold pastry over the fillet, press seams tightly together. Cut strips from leftover pastry, brush with water and lay them on the pastry, pressing down. Place the wrapped fillet on a baking sheet lined with parchment paper. Whisk egg yolk and brush pastry with it. Bake in preheated oven at 200°C (or gas 3‑4, fan 180°C) for 40–45 minutes.

5. 5.

   Clean, rinse, and slice fennel into rounds. Chop fennel fronds. Heat olive oil and fry fennel slices for 6–8 minutes. Season with salt and pepper.

6. 6.

   Let the meat rest for 10 minutes, then slice and serve alongside fennel. Offer extra sauce on the side.