Herb-Crusted Fillet with Creamy Carrot Medley

Ingredients

• 500 g puff pastry (frozen)
• 1 roll of bread
• 80 g mixed chopped herbs (e.g., basil, parsley, chives, dill)
• 3 tbsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 500 g pork fillet
• 2 tbsp clarified butter
• flour (for the work surface)
• 1 egg yolk
• 150 g whipping cream
• 500 g small carrots
• 1 bunch spring onions
• 1 tbsp butter
• 100 ml Vegetable broth
• 100 ml White wine
• dill (for garnish)

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side. Tear the roll of bread into smaller pieces and finely grate it in a blender. Add the herbs and mustard, mix everything together, season with salt and pepper. Roll the herb mixture between two sheets of plastic wrap and refrigerate.

2. 2.

   Preheat the oven to 200°C (Oven + fan). Wash, pat dry, and trim fat and sinew from the pork fillet; season with salt and pepper. Heat clarified butter in a pan and sear the fillet all around.

3. 3.

   Lay the puff pastry sheets on top of each other and roll into a large rectangle on a lightly floured surface, cut to about 30x40 cm, and cut heart shapes from the leftovers for garnish. Place the rolled herb mixture in the center of the dough and position the pork fillet on one side. Fold the dough over the sides and tightly roll it around the fillet.

4. 4.

   Whisk the egg yolk with 1-2 tbsp of cream, brush the surface, and decorate with heart shapes. Brush again with the remaining egg yolk mixture and add the leftover puff pastry hearts. Bake in the preheated oven for 20-30 minutes; remove the hearts slightly earlier.

5. 5.

   Meanwhile, peel the carrots and cut them diagonally into slices. Wash, trim, and chop the spring onions; sauté in butter, then pour in vegetable broth, wine, and cream. Simmer gently for 5-8 minutes, season with salt and pepper. Take the fillet out of the oven, slice it, and serve on preheated plates alongside the vegetables, garnished with dill and puff pastry hearts.