Preheat the oven to 220 °C.
Rolled fillet of beef with girolles
Roll out puff pastry with parchment paper and place on a baking sheet. Place a second tray on top to weigh it down. Bake at 220 °C for about ten to twelve minutes until golden brown. Then bake the walnuts for six minutes in the oven on a baking tray. Then grate the beetroot on a mandolin into narrow slices at the beginning, then cut them into slices with a round cutter and arrange them like scales on the rectangular parchment paper. Cut the finished puff pastry into rectangles as well. Rinse and chop the kitchen herbs. Grate or possibly chop garlic and add to herbs form.
Cut beef fillet and spread with a little mustard. Season with salt and pepper and sprinkle with the herbs. Chop walnuts and sprinkle them on the meat as well. Roll up fillet, tie with cooking thread. Sear in a hot Teflon pan on all sides for about two minutes, place in an ovenproof dish and cook in the oven at 200 °C for another seven to nine minutes. Take out, cover with aluminum foil and rest for ten minutes.
Fry the cleaned mushrooms briefly in a hot frying pan with oil, season with salt and add a few finely chopped shallots, roast for a total of two to three min. set aside. Warm the beet with the paper in the hot frying pan. Brown the butter in the frying pan and pour over the meat. Top puff pastry with beetroot,
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