Fillet in pastry

Total time: 3hr 30m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 741 Kcal, 55g Protein, 53g Carbohydrates, 34g Fat


  • Fillet
  • 800 g beef tenderloin (centre cut)
  • 1 tsp salt
  • a little pepper
  • 0.5 tbsp clarified butter
  • Filling
  • 250 g mushrooms
  • 2 shallot
  • 20 g dried porcini mushrooms
  • 1 tbsp lemon juice
  • 1 bunch parsley
  • 1 tsp paprika
  • 1 tsp curry powder
  • 0.75 tsp salt
  • Prepare the pastry
  • 500 g puff pastry
  • Wrap up the fillet.
  • 1 eggs

View these products


  • Fillet

    Season the fillet. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 5 mins. on a medium heat, remove.
  • Filling

    Finely chop the mushrooms and shallots. Heat the butter in the same pan as the meat. Sauté the onions for approx. 5 mins. Add the shallots and cook briefly.
  • Add the lemon juice, continue to sauté until the liquid has completely evaporated. Finely chop the parsley, stir in, season and allow to cool.
  • Prepare the pastry

    Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 30 x 45 cm. Cut off a strip of approx. 10 cm on the short edge and leave to cool. This strip will be used as decoration.
  • Place ¾ of the filling in the centre of the dough, to the same length as the fillet, place the fillet on top then distribute the remaining filling around it.
  • Wrap up the fillet.

    Separate the egg. Beat the egg white. Coat the edges of the dough with egg white, gently place on top of the meat, press down firmly and place on an oven tray lined with baking paper, with the seal facing downwards.
  • Cut out stars from the strips of dough, brush with egg white, use to decorate the dough and press down lightly.
  • Cover the fillet and leave to chill for approx. 2 hrs. Thin the egg yolk with a little water. Brush the dough with the yolk, prick firmly, insert the meat thermometer in the thickest part. Bake for approx. 35 mins. in the lower half of an oven preheated to 220°C until the core temperature has reached approx. 50 °C, Remove the meat and leave to stand for approx. 10 mins. before carving.
  • Serve with:

    Salad or seasonal vegetables.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home