Filet im Teig – Pork Tenderloin in puff pastry
Course: Main CourseCuisine: SwissDifficulty: AdvancedServings
4
servingsPrep time
40
minutesCooking time
50
minutesTotal time
1
hour30
minutesA recipe from my mother, do not scare, really anyone can cook !!!!!!!!
I’ll explain the recipe to you step by step and tell you the little tricks to make it happen.
Ingredients
400 g pork tenderloin
200 g Mushrooms
1 Onion
1 tablesponn of thyme
a Dash of Brandy
2 tablespoons of peanut oil
2 tablespoons of granular mustard
Pepper
4 pickles
1 bunch of smooth parsley
250 g of veal sausage or 3 coarse sausages
1 pkg of puff pastry (about 25 x 42 cm)
12 slices of Serrano Ham or 24 Slices of Bacon
1 egg
Directions
- Remove the meat from the fridge for about 30 minutes before frying.
- Heat 2 tablespoons of oil in a frying pan and fry the filet over medium heat for about 5 minutes. Remove, cool slightly.
- Mix 2 tbsp of mustard with a little pepper. Brush filet with it.
- Fry the diced onions with the mushrooms in the pan, add the thyme and then simmer for about 5 minutes. Deglaze with brandy.
- Finely chop 4 pickles and 1 bunch of parsley. Mix both with 250 g of meat and the mushmrooms.
- Cover the puff pastry with bacon, leaving an edge of approx. 2 cm wide. Spread the meat over it. Lay the fillet lengthwise in the middle.
- Knock egg, coat dough edges with it. Wrap the filet. Press on the edges of the dough, put the lid down on a baking sheet covered with baking paper.
- Brush with egg, pierce tight with a fork. Keep the filet cool for about 20 minutes.
- Baking: approx. 35 min. In the lower half of the oven preheated to 220 ° C (circulating air 200 ° C).
Notes
- Can be prepared in advance: Prepare the fillet 1 day in advance. Unopened, store in a refrigerator. Remove from the fridge 30 minutes before baking, brush with egg yolk, prick tightly.