Cut beef fillet into 4 pieces, sear well on all sides, season with salt and pepper, cool. Finely dice ham and mushrooms, cook ready-made sauce.
Fry 1 tsp of onions in the fat, add paradeis pulp, extinguish three times with red wine. Add the sauce and let it boil, put aside.
Sauté mushrooms, onions and ham in butter, season with salt, pepper and marjoram, add the whipped cream and boil to half, put aside.
Roll out the puff pastry. Wrap the meat pieces with the mushroom mixture in puff pastry. Press edges firmly together, brush puff pastry pieces with beaten egg yolk.
Bake the meat pockets in the oven at about 210 degrees for 25 minutes. Heat the sauce, arrange on plates, place fillets in the center.
Serve with: winter leaf salad, baguette
Our tip: Use high-quality red wine for a particularly fine taste!
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