Beef Fillet in Puff Pastry
Rinse beef fillet, pat dry and season with salt and pepper. Heat the sunflower oil in a skillet. Cook the meat for 10 minutes, turning to brown on all sides. Remove from the skillet and cool completely.
Thaw the puff pastry. Cut a small strip for garnish. Roll out the pastry on a floured surface to a 40 x 50 cm (approximately 16 x 20 inches) rectangle. Melt butter in a pan over medium heat and sauté porcini powder for 1 to 2 minutes. Place the fillet on the pastry and brush generously with porcini butter. Season with plenty of pepper.
Roll up the fillet in the pastry from the long side, folding the ends in. Place on a baking pan. If desired, cut out shapes from the reserve strip of pastry for decorating. Place on the pastry and brush the entire surface with some egg yolks. Pierce the dough at intervals with a small knife. Bake in preheated 180°C (approximately 350°F) oven for about 35 minutes. Let stand in turned off oven for 10 minutes.