{"id":14843,"date":"2021-05-22T07:32:36","date_gmt":"2021-05-22T06:32:36","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/05\/22\/schweinefilet-im-blatterteig-mit-zwei-verschiedenen-fullungen\/"},"modified":"2024-10-24T17:37:51","modified_gmt":"2024-10-24T09:37:51","slug":"schweinefilet-im-blatterteig-mit-zwei-verschiedenen-fullungen","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/05\/22\/schweinefilet-im-blatterteig-mit-zwei-verschiedenen-fullungen\/","title":{"rendered":"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen &#8211; Pork Fillet in Puff Pastry with two different Fillings"},"content":{"rendered":"<p style=\"text-align: center;\">Wenn man Einladungen gibt, m\u00f6chte man sch\u00f6nes Essen auftischen, vielf\u00e4ltig kochen, zeigen, dass man es im Griff hat! So ein Gericht ist das Schweinefilet im Bl\u00e4tterteig. Filet Wellington ist die Rindfleisch Version, wie es die Australier und Engl\u00e4nder nennen, mit irgend etwas als F\u00fcllung. Ich mache gerne zwei verschiedene F\u00fcllungen nebeneinander, das sieht nicht nur toll aus, sondern schmeckt jedem. Hier bringe ich Euch zwei Beispiele, Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen, nat\u00fcrlich gibt&#8217;s noch viele mehr! Dazu muss man nicht viel mehr servieren, Gem\u00fcse oder Salat reichen vollkommen aus! Und das Sch\u00f6ne an diesem Rezept, man kann es gut vorbereiten und muss nur noch den Ofen andrehen, wenn die Besucher kommen.\u00a0<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>When you give dinner invitations you want to serve beautiful dishes, you want to show your visitors you can cook, you know how to handle food. Such a dish, pork fillet in puff pastry can be filled with all kinds of ingredients. Beef Wellington as the English and Australians version of it. I like to serve two fillets with two different fillings, that looks very nice next to each other. Here I bring you two possibilities, but of course, there are many more. No need for lots of sides, just serve them with vegetables or a side salad. And the practical side of this dish, you can prepare it in advance and just turn on the oven when your guests arrive!<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch39-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10207\"\/><\/figure>\n\n\n<p style=\"text-align: center;\"><strong>F\u00fcr 6 Personen:<\/strong><br>2 Schweinefilets<br>2 x 400 g Bl\u00e4tterteig<br>Ca. 20 Scheiben Speck<br>1 Eigelb<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcllung mit Pilzen:<\/strong><br>200 g Pilze, wenn m\u00f6glich verschiedene, klein geschnitten<br>2 Knoblauchzehen, gehackt<br>20 g Butter<br>Salz und Pfeffer<br>Paprika<br>Chili<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcr die Pflaumen F\u00fcllung:<\/strong><br>300 g getrocknete, entsteinte Pflaumen<\/p>\n<p style=\"text-align: center;\"><strong>Marinade:<\/strong><br>4 EL Senf<br>3 EL Whiskey<br>20 g Butter<br>Ganze Pfefferk\u00f6rner<br>Frischen Thymian<br>Salz und Pfeffer<br>\u00bd TL brauner Zucker<br>Chili<\/p>\n<p style=\"text-align: center;\">Die Zutaten der Marinade mischen und in einem kleinen Topf kurz erw\u00e4rmen, bis die Butter geschmolzen ist. dann die Schweinefilets darin \u00fcber Nacht marinieren. Dann in einer flachen Pfanne in etwas Oel rundherum scharf anbraten. Ausk\u00fchlen lassen.&nbsp;<\/p>\n<p style=\"text-align: center;\">F\u00fcr die Pilzf\u00fcllung die Knoblauchzehen in der Butter anbraten, dann die Pilze zugeben. Gut w\u00fcrzen! So lange braten, bis die ausgetretene Fl\u00fcssigkeit eingekocht ist. Ausk\u00fchlen lassen!<\/p>\n<p style=\"text-align: center;\">Die beiden Bl\u00e4tterteige auswallen, in&nbsp; Rechtecke, die etwas Gr\u00f6sser sind als die Filets. Die Speckscheiben schr\u00e4g darauf legen. (siehe Bild) Ein Filet je auf die Speckscheiben legen und eines mit den Pflaumen rundum belegen. Das andere mit den Pilzen belegen. Die Speckscheiben \u00fcber dem Filet zusammen falten. Dann die Filets mit dem Teig umh\u00fcllen, die Naht nach unten. Aus Teigresten sch\u00f6ne Streifen schneiden und die Filets damit verzieren. Alles mit dem verschlagenen Eigelb bestreichen, ich habe sie dann noch mit einer Gabel rundherum leicht eingestochen. Dann im Ofen bei 200 C Grad ca 40 Minuten backen. Kurz ruhen lassen, dann sorgf\u00e4ltig aufschneiden und servieren.&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Tipp:<\/strong> An Weihnachten statt der Teigstreifen mit Pl\u00e4tzchen Ausstecher Dekorationen auf den Teig kleben!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em><strong>For 6 Persons:<\/strong><\/em><br><em>2 Pork Fillets<\/em><br><em>2 x 400 g Puff Pastry<\/em><br><em>approx. 20 slices of Bacon<\/em><br><em>1 Egg-yolk<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Filling with Mushrooms:<\/strong><\/em><br><em>200 g Mushrooms, different ones, chopped<\/em><br><em>2 cloves of Garlic, chopped<\/em><br><em>20 g Butter<\/em><br><em>Salt and Pepper<\/em><br><em>Paprika<\/em><br><em>Chili<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>For the Prune Filling:<\/strong><\/em><br><em>300 g dried Prunes without stones<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Marinade:<\/strong><\/em><br><em>4 tbsp Mustard<\/em><br><em>3 tbsp Whiskey<\/em><br><em>20 g Butter<\/em><br><em>a few whole Peppercorns<\/em><br><em>Fresh Thyme<\/em><br><em>Salt and Pepper<\/em><br><em>\u00bd tsp brown Sugar<\/em><br><em>Chili<\/em><\/p>\n<p style=\"text-align: center;\"><em>Mix the ingredients for the marinade together and heat up slowly, until the butter has melted. Marinate the pork fillets in this overnight. Then fry in a pan with little oil until browned, let cool.&nbsp;<\/em><\/p>\n<p style=\"text-align: center;\"><em>For the mushrooms fry the garlic in the butter, then add the chopped mushrooms. Season very well! Fry until all the liquid is reduced. Let cool!<\/em><\/p>\n<p style=\"text-align: center;\"><em>Roll out the two puff pastries to rectangles bigger than the meat. Lay the bacon slices on one end onto the dough (see Picture) Now put the pork fillets on top of them. One fillet will be layered with the dried prunes, the other with the mushroom filling. Then fold the bacon slices over the meat. Now wrap the fillet into the puff pastry, lay them on a baking tray with the seam down. With some leftover pastry cut stripes and decorate the fillet. Brush it with the beaten egg-yolk and I also pinched them all around with a fork. Bake in the oven at 200 C for approx. 40 minutes. Let rest shortly then slice carefully and serve.&nbsp;&nbsp;<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Tip:<\/strong> For Christmas use cookie cutters for the decoration instead of stripes.&nbsp;&nbsp;<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch20-1024x700.jpg\" alt=\"\" class=\"wp-image-10215\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch21-1024x683.jpg\" alt=\"\" class=\"wp-image-10216\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch26-1024x683.jpg\" alt=\"\" class=\"wp-image-10214\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch23-1024x683.jpg\" alt=\"\" class=\"wp-image-10210\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch27-1024x683.jpg\" alt=\"\" class=\"wp-image-10212\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch28-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10213\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch29-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10217\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch33-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10218\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch30-1024x683.jpg\" alt=\"\" class=\"wp-image-10219\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch35-1024x683.jpg\" alt=\"\" class=\"wp-image-10220\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch7-1024x710.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10221\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch36-871x1024.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10222\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch41-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10223\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch38-886x1024.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10224\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/05\/sch42-1024x683.jpg\" alt=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen\" class=\"wp-image-10225\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Wenn man Einladungen gibt, m\u00f6chte man sch\u00f6nes Essen auftischen, vielf\u00e4ltig kochen, zeigen, dass man es im Griff hat! So ein Gericht ist&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,167,139,143,85,1280,124,73,439,44,140,99,45,153,46,77,201,389],"tags":[169,127,26,50,104,157,52,83],"class_list":{"0":"post-14843","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-puff-pastry","9":"category-chili","10":"category-salty-pastry","11":"category-eggs","12":"category-europa","13":"category-meat","14":"category-fruits","15":"category-dried-fruits","16":"category-main-dishes","17":"category-garlic","18":"category-herbs","19":"category-marinade","20":"category-mushrooms","21":"category-pork","22":"category-switzerland","23":"category-speck","24":"category-prunes","25":"tag-blatterteig","26":"tag-meat","27":"tag-gemuse","28":"tag-main-dish","29":"tag-herbs","30":"tag-pilz","31":"tag-pork","32":"tag-switzerland","33":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen - Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen - Pork Fillet in Puff Pastry with two different Fillings[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/05\/22\/schweinefilet-im-blatterteig-mit-zwei-verschiedenen-fullungen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schweinefilet im Bl\u00e4tterteig mit zwei verschiedenen F\u00fcllungen - Pork Fillet in Puff Pastry with two different Fillings\" \/>\n<meta property=\"og:description\" content=\"Wenn man Einladungen gibt, m\u00f6chte man sch\u00f6nes Essen auftischen, vielf\u00e4ltig kochen, zeigen, dass man es im Griff hat! 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