Beef ragout with puff pastry fleurons

Name: Beef ragout with puff pastry fleurons
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 800 g Beef in the piece (e.g. silverside); 2 TABLESPOONS clarified butter; 1-2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 1 Egg yolk (size M); 50 g hulled sesame seed; 300 g Shallots; 300 g Carrots; 800 g Potatoes; 2 TABLESPOONS Flour; 2 TABLESPOONS Lemon juice; 100 g Whipped cream; 25 g Butter; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
800 g Beef in the piece (e.g. silverside)
2 TABLESPOONS clarified butter
1-2 TEASPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
1 Egg yolk (size M)
50 g hulled sesame seed
300 g Shallots
300 g Carrots
800 g Potatoes
2 TABLESPOONS Flour
2 TABLESPOONS Lemon juice
100 g Whipped cream
25 g Butter
baking paper

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Wash the meat, dab dry and dice. Heat clarified butter in a roaster. Fry the meat for about 5 minutes while turning. Deglaze with 3/4 litres of water. Add stock, season with salt, pepper and thyme. Bring to the boil and braise for about 1 1/2 hours in a closed roaster
2
Roll out the puff pastry on the worktop and cut in half lengthwise. Roll up 1 half again, seal well and use for other purposes. Whisk the egg yolk and 2 tbsp. water. Cut the dough into approx. 1 1/2 cm wide strips. Spread a thin layer of egg yolk and turn in sesame seeds. Turn the strips into a spiral and place them side by side on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes
3
Peel and halve the shallots. Peel and chop the carrots. After about 45 minutes add shallots and carrots to goulash. Peel and wash the potatoes, depending on their size, possibly halve them and cook in boiling salted water for about 20 minutes.
4
Stir flour and 50 ml water until smooth and bind the ragout with it. Bring to the boil and simmer for about 5 minutes while stirring. Season to taste with salt, pepper and lemon juice. Refine with cream. Melt butter and toss potatoes in it. Arrange ragout, potatoes and puff pastry sticks
5
Preparation time approx. 1 hour 50 minutes