Beef Fillet in Puff Pastry

Defrost the puff pastry.

Rinse the spinach and blanch in salted water. Drain. Clean the mushrooms and cut into small cubes. Peel and finely chop the shallots. Sweat the shallots in hot butter. Add the mushrooms into it and slowly fry until the liquid has evaporated. Add the Madeira and stir in the cream and let evaporate over high heat. Season with salt and pepper and allow to cool. Mix the crumbs with the foie gras and thyme and form into a paste.

Rinse the fillet, pat dry and season with salt and pepper. Brown on all sides in hot oil and remove.

Lay half the spinach on plastic wrap as a mat. The surface should be sufficient to envelop the fillet. Place the fillet on the bottom third of the spinach. Brush with the foie gras paste and use the plastic wrap to fold over the spinach onto the fillet.

Preheat the oven to 180°C convection (approximately 350°F).

Roll out the puff pastry into a large rectangle and place on it the fillet freed from the plastic wrap. Brush the edges with egg yolk and roll the fillet into the dough. Press the edges well so that everything is sealed. Cut excess edges and use as decoration.