Knead flour, yeast, butter, egg, milk, potatoes and spices to a firm yeast dough. If the dough is too soft, add some more flour. Meanwhile, prepare the filling by roasting the onions with the pumpkin in a pan and seasoning with salt, pepper, garlic and thyme.Roll out the yeast dough to the thickness of a finger. Cut into 6 cm x 6 cm squares and fill with the cooled mixture. Fold at the four corners and pull through melted butter. Then place the booklets in a Dariol mold lined with cling film and let rise in the proofer or in a warm place. Bake in the oven at 180 °C for about 20 minutes.For the pumpkin crust: beat the butter with the yolks until fluffy and gradually add the remaining ingredients. Form the mixture on a cling film – then in an aluminum foil – into a roll about 5 – 6 cm thick and chill. (TIP: This crust can be made in larger quantities and frozen.) Season beef fillet with salt and pepper (from the mill) and sear on both sides, cover with the pumpkin seed crust and gratinate in the salamander (gratin oven). Reduce brown stock and Zweigelt and thicken with cold butter before serving. Smooth the sauce, place the beef fillet on top and serve with potato buns and various vegetables.
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