Cooking Instructions
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Step 1
Season the
Oil (30 mL)
with
Fleisch (1)
and sear on all sides in a frying pan with the
Pfeffer (to taste)
. Remove the fillet and leave it to cool.
Step 2
Soak the
Steinpilze (60 g)
in hot water.
Step 3
Squeeze all the water out of the porcini and finely dice them.
Step 4
Peel and finely dice the
Zwiebel (1)
. Cut the
Sage Leaves (4)
into thin strips.
Step 5
Sauté the onions and porcini in the frying pan. Add the sage and stir briefly, then deglaze with the
Wein (100 mL)
and leave to reduce a little.
Step 6
Add the
Rahm (250 mL)
and leave on a low heat to reduce down until not much liquid is left.
Step 7
Lay the slices of
Prosciutto (150 g)
out on your work surface, overlapping the slices, until you get a rectangular shape in which you can wrap the fillet. Spread two-thirds of the porcini mixture onto the prosciutto. Lay the fillet on the prosciutto, cover with the remaining porcini mixture and wrap the prosciutto around the fillet.
Step 8
Place the fillet on the
Puff Pastry (1 Rolle)
, fold the shorter edge over the fillet, then roll it up lengthways, brush the edge of the pastry with water and press it down to seal.
Step 9
Cover the baking tray with baking paper and lay the fillet on to it with the pastry seam facing down. Decorate with any remaining pastry.
Step 10
Put the baking tray into the cold cooking space. Bake.
Step 11
Professional baking puff pastry 210°C for 25 Mins
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