Clean and wash the carrots. Clean, wash and slice the kohlrabi. Clean and wash sugar snap peas. Boil up plenty of salted water in a pot and cook the carrots for about 10 minutes. Add the kohlrabi and sugar snap peas after about 5 minutes and bring to the boil. Drain the vegetables.
Wash the fillet of beef, dab dry and cut in half lengthwise. Heat oil in a pan. Fry meat over medium heat for about 20 minutes, turning. Put the puff pastry without baking paper into a greased quiche tin (approx. 26 cm Ø), prick several times with a fork and cover with the baking paper. Add the dried peas. Pre-bake the dough in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Season meat with salt and pepper, wrap in foil and let it rest for a short time. Deglaze the roast with stock and whipped cream and bring to the boil. Mix sour cream and starch, stir into the sauce and bring to the boil once. Wash the basil, dab dry and chop coarsely except for a little to garnish. Cut cress from the bed. Add basil and half of the cress to the sauce and puree.
Season meat with salt and pepper, wrap in foil and let it rest for a short time. Deglaze the roast with stock and whipped cream and bring to the boil. Mix sour cream and starch, stir into the sauce and bring to the boil once. Wash the basil, dab dry and chop coarsely except for a little to garnish. Cut cress from the bed. Add basil and half of the cress to the sauce and puree. Season to taste with salt and pepper. Cut the meat into slices. Lift the baking paper with the dried peas out of the tin. Spread vegetables and meat on the dough and sprinkle with cheese. Bake the vegetables in the oven at the same temperature for about 15 minutes. Add the sauce
Season to taste with salt and pepper. Cut the meat into slices. Lift the baking paper with the dried peas out of the tin. Spread vegetables and meat on the dough and sprinkle with cheese. Bake the vegetables in the oven at the same temperature for about 15 minutes. Add the sauce