for 4 person

Meat

1 tbsp	clarified butter
4	beef fillet medallions (e.g. Fine Food Limousin tenderloin steak, each approx. 150 g)
1 tsp	salt

Creamed leeks

1 tbsp	clarified butter
500 g	leek halved lengthwise, cut diagonally into thin slices
1 tsp	salt
a little	pepper
2 dl	water
200 g	sour single cream

Parcels

½ bunch	peppermint, finely chopped
½ bunch	thyme, finely chopped
a little	white flour
350 g	puff pastry
50 g	ground almonds
1	sour apple halved, cored, thinly sliced
1	egg, beaten

How it's done

Meat

Heat the clarified butter in a frying pan, brown the meat for approx. 1 min. on each side, remove from the pan, season with salt and leave to cool.

Creamed leeks

Heat the clarified butter in the same frying pan. Briefly sauté the leek, season. Pour in the water, simmer for approx. 10 mins. Pour in the sour single cream, simmer for approx. 5 mins. until just soft. Cover the leeks and keep warm.

Parcels

Mix the mint and thyme, sprinkle half onto the work surface with a little flour, place 300 g of puff pastry on top. Sprinkle with the remainder of the herbs. Roll out the puff pastry into a rectangle of approx. 25 x 60 cm, cut crosswise into 4 strips. Sprinkle the almonds in the middle of one half of the pastry, place the meat on top. Add the slices of apple. Brush the pastry edges with egg, fold loosely over the meat, press the edges down firmly, transfer to a baking tray lined with baking paper. Brush the parcels with egg. Roll out the remaining pastry thinly, cut out stars, arrange on top of the parcels, brush with egg.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Heat the creamed leeks, serve with the meat.

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