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🍽️ Crispy Puff Pastry Wraps with Beef Fillet and Mushroom Filling

852 kcal · 30 min · 4 servings

Ingredients

• 500 g puff pastry (frozen)
• 400 g mushrooms
• 3 shallots
• 2 tbsp butter
• 40 ml Madeira
• 3 tbsp whipping cream
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 1.5 kg beef fillet (trimmed and from the center piece)
• 2 tbsp vegetable oil
• 6 slices raw ham
• 2 egg yolks

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Clean the mushrooms and dice them into small cubes.
3. 3. Peel the shallots and chop them finely.
4. 4. Sweat the shallots in hot butter until translucent.
5. 5. Add the mushrooms and fry slowly until the liquid has evaporated.
6. 6. Stir in Madeira and cream into the mushroom mixture.
7. 7. Let the mixture reduce over high heat.
8. 8. Season the filling with salt and pepper.
9. 9. Fold in the parsley into the mushroom mixture.
10. 10. Let the filling cool down completely.
11. 11. Wash the fillet piece and pat it dry with a kitchen towel.
12. 12. Season the fillet with salt and pepper.
13. 13. Sear the fillet in hot oil on all sides.
14. 14. Remove the seared fillet from the pan.
15. 15. Lay the ham slices slightly overlapping on cling film.
16. 16. Ensure the ham area is large enough to wrap the fillet later.
17. 17. Spread some mushroom mixture on the bottom quarter of the film.
18. 18. Place the fillet on the mushroom mixture.
19. 19. Coat the fillet all around with the remaining mushroom mixture.
20. 20. Wrap the fillet tightly in the ham slices using the film.
21. 21. Preheat the oven to 180 degrees Celsius fan setting.
22. 22. Roll the puff pastry into a large rectangle.
23. 23. Remove the cling film from the fillet.
24. 24. Place the fillet on the rolled-out puff pastry.
25. 25. Brush the edges of the pastry with egg yolk.
26. 26. Wrap the fillet tightly in the pastry.
27. 27. Press the edges firmly to ensure everything is sealed tightly.
28. 28. Trim any uneven edges from the pastry.
29. 29. Prick the top of the pastry several times with a fork.
30. 30. Place the fillet on a baking sheet lined with baking paper.
31. 31. Whisk the remaining egg yolk with 1-2 tablespoons of water.
32. 32. Brush the pastry with the egg yolk and water mixture.
33. 33. Bake the fillet for approx. 40 minutes in the oven.
34. 34. Let the fillet rest briefly before slicing.
35. 35. Serve the dish with a fresh salad if desired.

Nutrition per serving

• kcal: 852
• Protein: 66 g · Fett/Fat: 53 g · Carbs: 26 g