Beef Wellington on Potato Wedges with Pois Gourmands

Puff pastry:

1. Prepare the puff pastry the day before, as it has to rest overnight.
2. Knead the flour, water and salt into a smooth dough.
3. Roll out and then let rest directly in the refrigerator for 10 minutes.
4. In the meantime, roll out the butter between two layers of cling film.
5. Place the butter plate in the fridge again to cool.
6. 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.
7. Then fold the dough in several times and roll it out again.
8. Repeat this process several times, then leave the dough in cling film to rest in the refrigerator overnight.

Beef fillet:

1. Sear the beef fillet in the preheated pan for about one minute on each side. Take out of the pan and let rest.
2. Dijon mustard spoon by spoon onto the beef fillet with a brush. Let rest.
3. 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.
4. Take the puff pastry out of the refrigerator, roll out and pack the beef fillet.
5. Cook in the preheated oven for 45 minutes at 190 degrees.

Vegetables:

1. Boil the potatoes and then quarter them.
2. Lay out on a baking sheet, season with salt and pepper, sprinkle a handful of rosemary needles over the potatoes.
3. Drizzle 2 tablespoons of olive oil over the potato wedges. Bake in the oven at 190 degrees for 30 minutes.
4. Cook the snow peas in boiling water for about 10 minutes until al dente.
5. Arrange all three components on the plate and serve.