Fillet of Beef Wrapped in Puff Pastry

For the beef fillet wrapped in puff pastry, take the beef fillet out of the refrigerator about 30 minutes before preparation, pat dry well, parcel and slice like a plate.

Preheat the oven to 180 degrees. Finely dice the mushrooms and the onion, cut the goose liver into finger-thick sticks.

Sauté the onion and the mushrooms in the butter and deglaze with the cognac. Let the alcohol boil down. Mix the minced meat with the onion/mushroom mixture and an egg.

Season with salt, pepper and parsley. Roll out the puff pastry and spread the ham all over. Place the fillet on top. Spread the filling and place the foie gras in the middle.

Brush the edges of the puff pastry with the egg white, roll up only the tenderloin and only then wrap it with the ham pastry.

Line a deep baking sheet or large baking dish with parchment paper and place the wrapped fillet on it, “seam” side down.

Poke a few holes in the dough with a skewer and brush with the egg yolk. Bake at 180 degrees on the middle rack for about 60-70 minutes.

If the pastry gets too dark during baking, cover with aluminum foil.

Slice the beef fillet in the puff pastry coating, arrange and serve.

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