- 2 kg Beef fillet
- 1 Glass Dijon mustard medium hot
- 1 bunch Sage
- 1 bunch Thyme
- 1 bunch Rosemary
- 8 Pc. Porcini mushrooms
- 4 tbsp Olive oil
- 500 g Snow peas
- 1 kg Potatoes
- 500 g Butter
- 500 g Flour
- 300 ml Cold water
- 1,5 tsp Salt
- Prepare the puff pastry the day before, as it has to rest overnight.
- Knead the flour, water and salt into a smooth dough.
- Roll out and then let rest directly in the refrigerator for 10 minutes.
- In the meantime, roll out the butter between two layers of cling film.
- Place the butter plate in the fridge again to cool.
- Take the dough out of the refrigerator, roll it out, place the butter plate on the dough and cover with an overlap. Use a rolling pin to roll out the butter-filled dough to thinner.
- Then fold the dough in several times and roll it out again.
- Repeat this process several times, then leave the dough in cling film to rest in the refrigerator overnight.
- Sear the beef fillet in the preheated pan for about one minute on each side. Take out of the pan and let rest.
- Dijon mustard spoon by spoon onto the beef fillet with a brush. Let rest.
- Process the stone mushroom mushrooms, herbs, salt, pepper and 1 tbsp olive oil in the multi-chopper into a mass. Spread the mixture over the mustard on the beef fillet.
- Take the puff pastry out of the refrigerator, roll out and pack the beef fillet.
- Cook in the preheated oven for 45 minutes at 190 degrees.
- Boil the potatoes and then quarter them.
- Lay out on a baking sheet, season with salt and pepper, sprinkle a handful of rosemary needles over the potatoes.
- Drizzle 2 tablespoons of olive oil over the potato wedges. Bake in the oven at 190 degrees for 30 minutes.
- Cook the snow peas in boiling water for about 10 minutes until al dente.
- Arrange all three components on the plate and serve.