Christmas Beef Fillet in Puff Pastry

Season the meat on both sides with salt and pepper, then sear it thoroughly on both sides. To finish, add the brandy to the hot pan for flambéing, then remove from the pan.

Finely dice the mushrooms, figs, and spring onions using a knife (e.g., one of our chef’s knives), and sauté them in butter until the liquid evaporates. Remove the pan from the heat, then stir in the parsley and breadcrumbs. Season with salt and pepper to taste.

Cut out 4 large circles from the puff pastry. These should have a minimum diameter of 10 cm to ensure there is ample space for the beef fillet to be well wrapped. Place a tablespoon of the mixture on the bottom side, set the steak on it, and top with another tablespoon of the mixture.

Wrap the fillet securely with a second pastry circle, pressing the edges tightly together.

Brush with egg yolk and bake in the oven at 180 degrees Celsius for 12 minutes to achieve a medium level of doneness.

Meanwhile, sauté the chestnuts in butter, deglaze with port wine, and let it reduce. Season with sugar and salt according to taste.

Jürgen Gschwendtner wishes you success

• 2 pieces of beef fillet, 180g each
• Salt
• Black pepper, freshly ground
• 2cl brandy for flambéing
• 5 mushrooms
• 4 figs
• 3 spring onions
• 3 tablespoons chopped parsley
• 2 tablespoons butter
• 1 tablespoon breadcrumbs
• 1 roll of puff pastry
• 3 tablespoons peeled chestnuts
• 1/8 liter port wine
• A bit of sugar