Beef fillet in vegetable puff pastry

Ingredients for 4 servings:

• 1 kg beef fillet(s) (or rump steak) in one piece
• 1 pack of puff pastry (refrigerated section)
• e.g. salt and pepper
• 3 tbsp clarified butter
• 1 egg white
• 1 stalk(s) leek (small stalk), cut into fine rings
• 100 g mixed mushrooms, finely chopped
• 150 g bacon, finely diced
• 1 clove(s) garlic, finely chopped
• 1 shallot(s), finely chopped
• 50 g cream cheese
• 2 tbsp basil, finely chopped (frozen)
• 1 egg yolk
• e.g. salt and pepper
• n.e. Paprika powder, rose hot
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

Rub the washed beef fillet with salt and pepper and sear on all sides in 2 tablespoons of clarified butter for about 15 minutes. Then set aside (let cool slightly). Sauté the leek in 1 tablespoon of clarified butter until al dente. Then add the mushrooms, shallots, and garlic and sauté until the liquid has evaporated. Now add the cream cheese to the vegetables. Fry the bacon cubes in a separate pan until crispy. Then fold into the vegetable mixture and stir in the basil and egg yolk. Immediately remove the pan from the heat, season with paprika (add a little more salt and pepper if desired), and let the mixture cool. Roll out the puff pastry on baking paper to form an area of ​​about 30 cm x 30 cm. Spread the cooled vegetable mixture over the puff pastry, leaving a 3-4 cm border uncoated. Place the beef fillet in the center of the puff pastry. Brush some egg white onto the edge of the pastry and wrap the pastry completely around the fillet, overlapping the brushed edge; press down lightly. Brush the coated fillet with some egg white and place the puff pastry, seam side down, in a greased baking dish. Bake the roast in a preheated oven at 180°C on the middle rack for about 50-55 minutes. If the pastry becomes too brown, place some aluminum foil on top. Let the roast rest for about 20 minutes before cutting it into approximately 2cm thick slices. Serve with a (mushroom) cream sauce. We like to serve it with croquettes.