Crusted filet with porcini mushrooms
Preparation time: 90 minutes
- 600 g. of filet
- 2 sautéed porcini mushrooms tins of 120 g
- 1 puff pastry pack
- 3 spoons of olive oil
- 1 cup of béchamel
- A knob of butter
- 1 egg
- Salt and pepper
String up the filet with a kitchen string. Brown it in a pot with pepper, salt, oil and butter. Drain the fillet. Warm a cup of béchamel with little of nutmeg. Add 2 sautéed porcini mushrooms tins of 120 g.
Roll out the pastry, put the fillet in the centre and cover it with béchamel. Close the fillet in the pastry spread it with an egg wash, and cooks in oven up to 200 degrees for 45 minutes.