Fillet in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s) (approx. 600 g)
- 1 packet puff pastry
- 1 tomato (s)
- 1 onion (s)
- 3 cloves garlic
- 150 g breakfast bacon or bacon
- 100 g cheese (Emmentaler), sliced
- 0.5 ½ glass red wine, drier
- 1 packet herbs, mixed, Italian (frozen)
- salt and pepper
- mustard
- olive oil
- possibly chilli if required
- 1 egg (s), whisked
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry.
- Wash the pork tenderloin, rub it dry and fry it hot - I use olive oil for this. Then set aside. Leave the remaining oil in the pan.
- Peel and roughly chop the onion and garlic. Wash the tomato and quarter or eighth. Sweat everything together with the mixed herbs in the used pan. Then deglaze with half a glass of red wine and reduce. Season with pepper, possibly chilli and salt (be careful - the bacon is also salty). Coarsely grind this mixture in a blender, but not too fine, otherwise it can become bitter. The whole thing must not be too runny and should stick to the knife or spoon.
- Roll out the puff pastry, spread the herb filling on it, leaving a rim all around if possible. Rub the pork tenderloin with mustard and wrap the breakfast bacon. Then wrap in the puff pastry. Brush the rolled puff pastry with a beaten egg. The cheese slices can also be placed around the fillet - I always put the cheese on the dough.
- Bake in a preheated oven at 180 ° C for approx. 20 - 25 minutes. Doing this over and over again.
- Baked potatoes go well with it.
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