Herbed Beef in Puff Pastry

Thaw puff pastry according to the instructions. Cut a pocket into the long side of the beef. Season generously with salt and pepper. Chop the herbs. Peel onion and garlic and chop finely. Heat 1 tablespoon oil in a small skillet. Saute onion and garlic until golden. Add the herbs and season with salt and pepper. Fill the pocket in the beef with 1/3 of the herbs. Tie with kitchen twine.

Heat the oil and cook beef on all sides until browned. Remove from pan and let cool.

Deglaze the drippings with beef stock. Add cream and simmer for 5 minutes. Add cornstarch mixed with a little water. Simmer until thickened. Season with salt and pepper and keep warm.

Overlap the puff pastry sheets slightly and lightly roll out. Trim off a strip of the puff pastry. Remove kitchen string of beef. Coat the beef fillet with the remaining herbs and place on the puff pastry. Brush the puff pastry ​lightly with water. Roll up, tucking the sides in. Brush the puff pastry strip with water and place decoratively on top. Place roll on a lined baking sheet. Whisk egg yolk and brush the dough with it. Bake in preheated 200°C (approximately 400°F) oven for 40 to 45 minutes.

Rinse fennel and cut the bulb into slices. Chop the fennel leaves. Heat the olive oil and saute the fennel slices for 6 to 8 minutes. Season with salt and pepper.