Baden Remembered


Filet of Pork in Puff Pastry


1 pork filet
about 800 g

300 g puff pastry


200 g ground veal sausage meat
1 tbls chopped fresh herbs


garlic salt

2 tbls butter

150 g fresh mushrooms

1/2 onion

1 tbls shallots, finely chopped

Iodized salt

ground pepper

1 egg yolk for brushing

remove  tendons and fat on the filet,
season lightly with salt and pepper
roll out you puff pastry on a floured surface,  about 1/2 cm thick roll
let rest for  a short while

mix the ground veal with the chopped herbs and season lightly with garlic salt.

Sautee fine chopped 1/2 onion and sliced ​​mushrooms in butter, until glassy 
add the finely chopped shallots and sautee briefly
let the mixture cool completely, season and mix with the sausage meat
spread the mass on the rolled pastry
top with the pork Filet, roll up and  
brush egg yolk on the overlapping ends of the dough
place on parchment paper lined a baking sheet.

holes, so that the steam can escape
bake in the preheated  oven at 200 degrees for about 25 minutes.

Serve with a sauce hollandaise or béarnaise, seasonal vegetables or a salad plate

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