A delicious recipe with red wine!
Cook the potatoes, drain, peel and press through the press. Stir in 80 g of butter, then gradually add two yolks. Mix the egg, add half of it as well. Season with salt, pepper and nutmeg. Cover the baking tray with parchment paper. Fill the potato mixture into the piping bag and pipe rosettes through the large star-shaped nozzle. Brush with remaining egg.
Season beef tenderloin with salt and season with pepper, sear heartily in oil on all sides, cool. Remove skin from shallots, clean mushrooms, chop both.
Sauté in remaining butter, season with salt and season with pepper. Dust with flour, add parsley, mix and cool.
Roll out puff pastry to a thickness of three millimeters, first spread ham, then mushroom mixture evenly over it. Place beef fillet on top, roll into pastry, press tightly together at long edge and ends. Cover grease trays with parchment paper, place fillet roll on top. Mix the remaining yolks and brush the dough with them. Bake in heated oven at 180 °C for about 35 minutes until golden brown (middle shelf).
After 15 minutes, place the baking tray with the potato rosettes on the lowest shelf of the oven and bake. Meanwhile, boil stock with wine and whipped cream to half. Mix maizena (cornstarch) in a small amount of cold water, stir into the sauce, let it bubble up. Season with salt and pepper, then simmer with the lid closed.