Dab meat dry, season with salt. Heat the oil in a hot pan and fry the fillet thoroughly all around. Remove and season with pepper. Soak the bread in cold water. Peel and finely chop the onion. Wash parsley and shake dry. Pluck off leaves and chop finely. Put something aside for garnishing. Squeeze the bread well. Knead well with minced meat, ground pork, onion, parsley, mustard, tomato paste, 1 teaspoon salt and egg.
Form the minced dough on a piece of baking paper into a rectangular, flat plate (approx. 25 x 30 cm). Place the fillet on top and roll up. Put the chopping roll in a box or pie tin (approx. 25 cm long; 1.1 litre capacity) and press it down slightly. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce heat (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and cook for another 40-45 minutes
Warm the jelly very slightly and stir until smooth. Spread it on the mince pâté while still hot. Let it cool down. Sprinkle with parsley. Serve with a fresh salad
Waiting time approx. 1 hour