I combined the 2 receipes ~First stuffed the fillet with mussels and danish feta. Secured with toothpicks. Then seared on all sides.
Removed from the skillet and drained on kitchen paper ~ removed toothpicks then covered with puff pastry.
Baked in a very hot oven for 30min. Removed and allowed to rest.
served with "honey glazed" butternut and pumpkin seeds.