Filet mignon in puff pastry crust

Filet mignon in puff pastry crust

Ingredients for 4 people

1 pork tenderloin (approximately 600 to 700 g)

1 ready-to-use all-butter puff pastry

150 g fresh button mushrooms

1 shallot, finely chopped

1 clove of garlic, minced

2 tablespoons of olive oil

20 g butter

2 tablespoons of heavy cream

1 egg yolk for the glaze

1 tablespoon of wholegrain mustard

Fine salt

Ground black pepper

A few sprigs of fresh thyme or parsley for decoration

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