Pork fillet in pajamas

Ingredients for 2 servings:

• ½ pork fillet(s)
• 1 package of puff pastry from the refrigerated section, rectangular
• 15 g chanterelles, dried
• 50 g butter
• ½ tube(s) tomato paste
• 1 tsp, heaped thyme
• 1 tsp, heaped marjoram
• 2 shallots
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

smart with normal effort

For the mushroom stuffing, finely chop the shallots, heat the butter in a pan, add the shallots, and sauté until translucent. Then add the tomato paste and fry, along with the chopped dried chanterelles. Finally, season with thyme, marjoram, salt, and pepper, and set aside to cool. Preheat the oven to 200°C to 220°C (top/bottom heat). Unroll the fresh puff pastry and set aside. Sear the pork fillet in a pan on all sides, seasoning with salt and pepper before or after, as desired. Beat the egg yolk. Spread the cooled stuffing on the puff pastry so that it completely encloses the fillet, leaving the edges free. Place the fillet on the stuffing and roll it up using the baking paper. Trim off any excess pastry and press the ends together firmly. Place the pastry, cut edge down, on a baking sheet lined with baking paper and brush with the beaten egg yolk. Cut strips from the leftover pastry and use them for decoration. Brush with egg yolk. Bake in the oven for 25 to 35 minutes, until the pastry is golden and shiny. A higher temperature reduces the baking time and the meat stays pinker. Serve with a variety of vegetables and boiled potatoes, rosemary potatoes, hash browns, or duchess potatoes. If you need a sauce, hollandaise sauce goes very well with it.