Rub the washed beef fillet with salt and pepper and fry all over in 2 tablespoons clarified butter for about 15 minutes. Then put aside (let cool down a bit)
Steam the leek in 1 tablespoon clarified butter until it is firm to the bite. Then add the mushrooms, shallots and garlic and cook until the liquid has evaporated. Now add the cream cheese to the vegetables.
Fry the bacon cubes in a separate pan until crispy. Then fold into the vegetable mixture and stir in the basil and egg yolks. Immediately remove the pan from the heat, season with paprika powder (add a little salt and pepper if necessary) and let the mixture cool down.
Roll out the puff pastry on baking paper so that an area of approx. 30 cm x 30 cm is created. Spread the cooled vegetable mixture on the puff pastry, not covering an edge of approx. 3-4 cm with it. Place the beef fillet in the middle of the puff pastry. Brush some egg white onto the edge of the dough and fold the dough completely around the fillet so that the brushed edge overlaps; press something.
Brush the coated fillet with a little egg white and place the puff pastry with the seam side down in a greased baking dish.
Bake the roast in the preheated oven at 180 ° C on the middle rack for about 50-55 minutes. If the dough gets too dark, put some aluminum foil on it.
Let the roast rest for about 20 minutes before cutting it into 2cm thick slices.
A (mushroom) cream sauce tastes good with it. We like to eat croquettes with it.
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