Châteaubriand in Puff Pastry

Have fun preparing this mushroom dish!

Defrost the puff pastry according to package instructions.

Clean and slice the mushrooms.

Rinse the fillet, pat dry and flatten to a height of 3 cm. Rub with iodized salt and pepper and fry in hot butter for 2 minutes on each side. Set aside and cool.

Roast the mushrooms in the remaining butter for 2 min., season with salt, season with pepper and remove from the frying pan.

Preheat the oven to 225 °C.

Divide the puff pastry and roll each out to make 2 slices that rise above the fillet. Place one slice on a cold churned baking sheet. Place slices of ham and half of the mushrooms on top. Place the meat on top and cover with the remaining mushrooms. Mix the egg and brush the edge of the dough with it. Place the second disc of dough over the fillet and press the edges of the dough together. Cut a 3 cm circle from the dough to allow the steam to escape. Brush the dough with beaten egg.

Roast the fillet on the second rack in the oven for 12 min. and rest in the turned off kitchen oven with the door open for 10 min.

Stir the egg yolks with the Cafe de Paris butter, heat and offer as a sauce to the fillet.

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