Fillet in puff pastry with chanterelles

Name: Fillet in puff pastry with chanterelles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Shallots; 350 g Mushrooms; 50 g Walnut kernels; 1 bunch of parsley; 4 TABLESPOONS Oil; 50 g Diced ham; 600 g Pork tenderloin (from the middle); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (270 g) Roll of puff pastry (24 x 42 cm; refrigerated shelf); 3-4 Tbsp Breadcrumbs; 1 Egg; 1 TABLESPOON Milk; 200 g Chanterelles; 1 TEASPOON Tomato paste; 1 glass (400 ml) Beef stock; 1/4 l Red wine; 2 TEASPOONS Cornstarch; 2 TABLESPOONS Madeira

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Shallots
350 g Mushrooms
50 g Walnut kernels
1 bunch of parsley
4 TABLESPOONS Oil
50 g Diced ham
600 g Pork tenderloin (from the middle)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (270 g) Roll of puff pastry (24 x 42 cm; refrigerated shelf)
3-4 Tbsp Breadcrumbs
1 Egg
1 TABLESPOON Milk
200 g Chanterelles
1 TEASPOON Tomato paste
1 glass (400 ml) Beef stock
1/4 l Red wine
2 TEASPOONS Cornstarch
2 TABLESPOONS Madeira

Directions

1
Peel and finely dice the shallots. Clean the mushrooms, wash briefly if necessary and chop finely. Chop nuts finely. Wash parsley, shake dry and chop.
2
Heat 1 tablespoon of oil in a frying pan. Fry the ham until crispy. Roast the nuts briefly with the ham and take them out. 2⁄3 Steam shallots and mushrooms in the frying fat for 10-15 minutes until no more liquid is left.
3
Stir in parsley and nut mixture.
4
Wash the fillet, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the fillet on all sides at high heat for 3-4 minutes. Season with salt and pepper. Take out. Put aside the pan with the frying set for the sauce.
5
Unroll the dough with baking paper on a baking tray. Spread breadcrumbs on one half of the dough sheet. Spread half of the mushroom mixture on top, leaving a 2-3 cm wide rim. Separate the egg. Spread the edges of the dough with egg white.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Place the fillet on the mushroom mass and spread the rest of the mass on top. Wrap the other half of the dough over it and press the edges well together.
7
Whisk the egg yolk and milk together. Spread the dough with it. Bake the fillet in the oven for 25-30 minutes.
8
In the meantime, clean and trim the chanterelles for the sauce. Heat 1 tbsp. oil in the frying pan in the frying fat. Sauté the rest of the shallots in it. Fry the chanterelles briefly. Season with salt and pepper. Stir in tomato paste and sweat it on.
9
Add stock and wine, bring to the boil and simmer for 15-20 minutes. Sieve the sauce stock. Stir the starch and 4 tbsp. water until smooth, add to the stock. Season to taste with Madeira, salt and pepper. Serve everything.
10
Brussels sprouts and mashed potatoes taste good with it.