The best vol-au-vent

STEP 1

Preheat the oven according to the directions on the puff pastry package. Bake the puff pastries just before serving.

STEP 2

Melt the butter in a large casserole over medium heat. Add the onion and sauté until glazed and the edges are golden brown.

STEP 3

Add the mushrooms and brown them over high heat for a few minutes. Add the garlic and parsley and stir for a minute. Season with salt and pepper.

STEP 4

Deglaze with the bouillon, lower the heat and add the Pa'lais Cuisine - Béchamel, along with the bay leaf. Season with pepper, salt and nutmeg. Put the lid on the pot and simmer over low heat.

STEP 5

Fry the fillet chunks in some cooking butter in a separate pan. Meanwhile, roll small balls of the mince that you first season with salt and pepper.

STEP 6

Add the fillet chunks to the sauce and fry the balls in the same pan until evenly browned. Add them to the sauce.

STEP 7

Taste the sauce and finish with a dash of sherry, some lemon juice and chopped parsley.

STEP 8

Serve with the puff pastries, fries or mashed potatoes and a fresh salad.