Herb Puff Pastry Filet with Carrot Vegetables

Ingredients

• 150 g fresh spinach
• 1 bunch parsley
• 0.5 bunch Basil
• 0.5 bunch dill
• 600 g pork tenderloin (pre‑cooked)
• Salt
• ground pepper
• 2 tbsp clarified butter
• 50 g diced bacon
• 2 slices toast bread
• 2 tbsp medium‑sharp mustard
• 450 g puff pastry (refrigerated)
• flour (for the work surface)
• 1 egg yolk
• 140 ml whipping cream
• 500 g carrots
• 4 Spring Onions
• 2 Garlic cloves
• 2 tbsp butter
• 150 ml Vegetable broth
• dill sprigs (for garnish)

Instructions

1. 1.

   Preheat oven to 200°C with upper and lower heat. Wash, rinse, and finely chop the spinach and herbs. Rinse the pork tenderloin, pat dry, trim, season with salt and pepper, then sear all over in hot clarified butter until browned. Remove from pan, sauté bacon cubes in remaining fat, add herb mixture, cook briefly, then simmer in its own juices on low heat until almost all liquid evaporates. Pulse toast bread in a food processor, mix with mustard and herbs. Roll out puff pastry on a floured surface, cut off a 4 cm border, spread the herb mixture over the remaining pastry, leaving a narrow edge free. Place filet in center, fold pastry around it, seam side down onto parchment‑lined baking sheet. Cut heart shapes from leftover pastry. Whisk egg yolk with cream and brush pastry edges with this mixture. Arrange pastry hearts on top as garnish, brushing them with the yolk mixture. Lay remaining hearts on the tray, also brushed.

2. 2.

   Place filet in preheated oven and bake for about 35 minutes.

3. 3.

   Meanwhile, peel carrots and cut into diagonal slices. Trim spring onions, slice green parts into rings and white parts into small cubes. Peel garlic and finely chop. Sauté vegetables with garlic in 1 tbsp butter, add broth and remaining cream, cover and simmer on medium heat for 6–8 minutes, seasoning to taste.

4. 4.

   Remove finished filet from oven, slice into rounds, and arrange on plates with the vegetable mixture. Garnish with dill sprigs and leftover pastry hearts before serving.