Asparagus strudel with beef medallions

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus, cut off the woody ends. Cut the asparagus into pieces. Cook in 1 l boiling salted water with 1 pinch of sugar for 10-12 minutes.

2. 2

   Wash the chives, shake dry and cut into small rolls, except for a few stalks. Cut the ham into small cubes. Stir cream cheese and egg yolk until smooth. Season with salt and pepper.

3. 3

   Drain the asparagus (use the stock for other purposes, see tip on page 11). Stir into the cheese cream with ham and chives.

4. 4

   Line a baking tray with baking paper. Lay a damp and a dry tea towel on top of each other. Melt butter. Unfold the strudel leaves, brush each with some melted butter and lay them on top of each other on the cloths.

5. 5

   Spread the asparagus filling on the lower half of the pastry, leaving about 2 cm free at the sides. Beat the side edges of the dough over the filling. Roll up into a strudel with the help of the cloths and place on the tray with the seam side down.

6. 6

   Brush with the rest of the butter. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes.

7. 7

   Dab the fillet of beef dry and cut into 8-12 medallions. Heat the oil in a large pan. Fry the medallions for 2-3 minutes on each side. Season with salt and pepper. Cut the strudel into slices.

8. 8

   Do everything. Garnish with chives.

Nutrition Facts

KCAL
490 kcal

CARBS
15 g

FATS
32 g

PROTEINS
33 g