Filet im Teig – literally translating into tenderloin in dough – is the Swiss Beef Wellington. Fun fact: Beef Wellington is said to have been President Nixon’s favorite meal. But that’s beside the point. There’s a million of filling varieties for the Swiss recipe. With mushroom. Mustard. Air-dried ham. Sausage meat. Sun-dried tomatoes. Herbs. The list is infinite. Whenever I find myself spoilt for choice, I go all in. When preparing this dish, I didn’t deviate from this habit of mine.
On a sheet whole wheat puff pastry, smear 200 g sausage meat (Brät) mixed with 2 bunches of finely chopped parsley. Add a layer sun-dried tomatoes followed by a layer duxelles (sautéed finely chopped mushrooms tasted with salt and black pepper). Sprinkle with lemon zest.
Sear a pork fillet in olive oil. Taste with salt during the searing and with black pepper afterwards. Smear with mustard and cover with slices of cold cuts of your choice.
Transfer the meat onto the pastry and wrap. Brush with egg wash and bake for 30 minutes at 200°C. Separately bake small puff pastry coins brushed with sun dried tomato oil for a couple of minutes.
In the meantime, prepare the sauce by adding red wine and water to the frying fat. Bind with tomato purée and mustard. Seasons with salt and pepper. Add cream before serving.
On a sauce circle, serve a slice Filet im Teig with poached spheres of potato, celeriac and yellow tomatoes as well as fried mushroom spheres, finely chopped fresh celery and pastry coins. Decorate with fresh parsley.