- 3 slices frozen Puff pastry dough 225 grams (approximately 8 ounces)
- freshly ground pepper
- 250 grams mixed Wild mushroom
- 1 Shallot
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 300 milliliters Beef stock
- 6 Juniper berries
- 1 Egg
Thaw puff pastry. Season beef fillet with salt and pepper. Clean and chop mushrooms. Peel the shallot and chop finely.
Heat oil in a pan and brown the fillet all over. Remove from pan and let cool. Add the mushrooms to the pan and cook over high heat. Reduce heat. Add shallots and butter and sauté briefly. Remove from pan and season with salt and pepper.
Deglaze the pan with meat stock. Add juniper berries and simmer until reduced. Season with salt and pepper. Remove juniper berries.
Press puff pastry sheets to form 1 long rectangle. Roll out on lightly floured surface. Place fillet in the center and spread the mushrooms on top.
Separate the egg. Brush the inside dough with egg white. Roll up, pressing the seams well. Whisk egg yolk and brush the dough. Prick dough with a fork. Place on a lined baking tray. Bake in preheated 225°C (approximately 450°F) oven for about 15 minutes. Let rest for 5 minutes. Slice and serve with the sauce.