Beef in Puff Pastry
- 500 grams Beef fillet
- 1 pkg frozen Puff pastry dough 400 grams (approximately 14 ounces)
- 250 grams button Mushroom
- 100 grams dried Porcini mushroom
- 1 small onion
- 1 Tbsp fresh thyme
- 1 Tbsp finely chopped parsley
- freshly ground peppers
- 1 Tbsp Cognac
- 1 Tbsp butter
- 1 Tbsp clarified butter (ghee)
- 2 Tbsps breadcrumbs
- 1 egg
Thaw puff pastry. Preheat oven to 180°C (approximately 350°F). Clean button mushrooms and chop finely. Soak porcini mushrooms in a little hot water for 20 minutes. Drain and chop mushrooms. Peel onion and chop finely. Sauté onion in butter. Add mushrooms and thyme leaves and cook over medium heat until all the liquid evaporates. Cool.
Trim the beef fillet and cut into small cubes. Heat the ghee and cook the beef until lightly browned. Remove from the heat. Add mushrooms, breadcrumbs and egg and mix well. Season with salt, pepper and cognac. Stir in the parsley.
Cut puff pastry into 8 squares and roll out on floured surface. Line a baking pan with parchment paper. Spread the meat and mushroom mixture onto the pastry sheets. Bring the 4 corners towards the center and pinch closed. Place on the prepared baking pan. Bake for 20 minutes. Cool slightly and serve warm.