Fillet in Puff 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 pieces (Mittelstück)
  • 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
  • Dough Preparation
  • 500 g puff pastry
  • Wrapping the fillet
  • 1 eggs

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  • Ingredients

    Season the fillet. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 5 mins. over a medium heat, remove. Heat the butter in the same pan. 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. Stir in the parsley, season, allow to cool completely.
  • Fillet

    Season the fillet. Melt the clarified butter in a pan. Sear the meat on all sides over medium heat for approximately 5 minutes, then remove from the heat.
  • Filling

    Chop the mushrooms and shallots. Melt the butter in the same pan as the meat. Sweat the mushrooms for approximately 5 minutes. Add the shallots and brown briefly.
  • Add the lemon juice, continue cooking until the liquid is completely evaporated. Stir in chopped parsley, season, let cool.
  • Dough Preparation

    Roll the dough on a little flour into a rectangle of approximately 30 x 45 cm. On the short side, cut a strip of approximately 10 cm and keep it cool for the filling.
  • Put ¾ of the stuffing in the middle of the dough, the length of the fillet, put the fillet on top and spread the remaining stuffing around.
  • Wrapping the fillet

    Separate the yolk from the egg white. Beat the egg white. Brush the edges of the dough with the egg white, fold over the meat without tightening, press firmly and place on a baking sheet lined with baking paper, with the seam down.
  • Cut out stars shapes in the dough strip with a cookie cutter, brush with egg white, and press each lightly to garnish.
  • Cover the tenderloin and put it in a cool place for approximately 2 hours. Dilute the egg yolk in a little water. Brush the dough, prick it with several holes, then stick the meat thermometer in the thickest part of the meat.
  • Serve with:

    salad or seasonal vegetables.

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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.

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