Fillet of beef in puff pastry with fine herb farce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove 5 slices of puff pastry from the package (immediately refreeze the remaining slices, use them for other purposes) and allow to thaw at room temperature. Wash the meat and dab dry.

2. 2

   Heat the oil in a pan and fry the meat all around. Season with salt and pepper, remove from the pan and allow to cool. For the herb sauce, wash parsley, chives, thyme and basil, drain and chop finely.

3. 3

   Finely crumble the bread. Mix herbs, 1 egg, bread and mustard. Place 4 puff pastry sheets on top of each other and roll out on a floured work surface to form a rectangle large enough to wrap the meat in.

4. 4

   Spread the middle of the pastry plate with some herb sauce. Place the meat on top, spread the remaining farce on the meat. Separate the egg, brush the edges of the dough with egg white. Roll over the dough, press on, cut off any excess dough.

5. 5

   Place on a cold rinsed baking tray with the seam side down. Roll out the remaining puff pastry only slightly and cut out the flowers and leaves. Brush with egg white and decorate the pastry coat with it.

6. 6

   Spread the egg yolk mixed with cream all around. Bake in the preheated oven (electric: 200°/ gas: level 3-4) for approx. 25 minutes. During the last 10 minutes, cover with parchment paper if necessary so that the decorations do not get too dark.

7. 7

   In the meantime, clean and wash the cauliflower and cut it into florets. Clean, wash and chop the carrots. Steam in little boiling salted water for about 6 minutes. Drain and toss in the fat. Season with salt, white pepper and coriander.

8. 8

   Wash the chervil and dab dry. Put something aside for garnishing. Pluck off the remaining leaves. Remove the meat and let it rest for about 5 minutes. Slice and arrange on a plate with the vegetables.

9. 9

   Sprinkle with chervil leaves and garnish with a chervil bouquet. Duchess potatoes taste good with it.