Beef in Puff Pastry with Mushroom Filling

For the filling, rub mushrooms with a paper towel, remove stalks and cut into thin slices. Peel onions, halve and cut into a fine dice. Cook onion in butter until translucent, add mushrooms and let simmer. Add parsley, mix and season with salt and pepper.

For the beef, place thawed puff pastry on a floured surface and roll out. Cut out circles about 3 cm (approximately 1 inch) in diameter. From remaining pastry, cut out small stars and moons.

Rinse beef, pat dry and season with pepper. Fry fillets in a little oil with thyme sprigs, searing both sides quickly. Place 4 puff pastry circles on a lined baking sheet and brush edges with egg white. Top pastry circles with half of mushrooms, then top with beef fillets. Divide rest of filling over the meat. Lay remaining pastry on top as a lid and brush border with egg white. Place star and moon shapes on the top. Mix egg yolk with a little cream, whisk and sprinkle over top of pastry. Bake puff pastry in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.

For the sauce, peel onion, dice finely. In a frying pan, heat butter, sauté onion until translucent and deglaze with beef stock and Cognac. Let sauce simmer. Stir cornstarch with some water until smooth and add to boiling sauce. After boiling, add cream and season with salt and pepper.

For the vegetables, peel carrot. Rinse and peel snow peas. Melt butter in a saucepan, add carrots and snow peas, cover and cook over low heat for about 10 minutes.

Add honey to vegetables just before end of cooking.