Fillet of beef in puff pastry

Name: Fillet of beef in puff pastry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 pack of (300 g) frozen leaf spinach; 1 package (450 g, 6 plates) frozen puff pastry; 2-3 TABLESPOONS Oil; 1.2 kg Fillet of beef (middle piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Cream horseradish; 1 egg (size M); 2-3 TABLESPOONS Breadcrumbs; 1 TEASPOON + 1/8 l milk; 750 g Finger carrots; 1 sachet (250 g) Hollandaise sauce; 2 TABLESPOONS Butter; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Chervil; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 pack of (300 g) frozen leaf spinach
1 package (450 g, 6 plates) frozen puff pastry
2-3 TABLESPOONS Oil
1.2 kg Fillet of beef (middle piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Cream horseradish
1 egg (size M)
2-3 TABLESPOONS Breadcrumbs
1 TEASPOON + 1/8 l milk
750 g Finger carrots
1 sachet (250 g) Hollandaise sauce
2 TABLESPOONS Butter
2 TABLESPOONS flaked almonds
7-10 Tbsp Chervil
7-10 Tbsp Flour
baking paper

Directions

1
Defrost the spinach in a sieve. Place puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Heat oil in a pan. Fry the fillet of beef for 10-15 minutes while turning. Season with salt and pepper, spread with 3 tablespoons of horseradish and let it cool down a bit. If necessary, squeeze the spinach lightly and season with salt and pepper.
2
Slightly moisten 5 puff pastry slices with cold water, place them on top of each other and roll out into a rectangle (approx. 35 x 40 cm) on a floured work surface. Separate the egg and brush the edges of the pastry with egg white. Sprinkle breadcrumbs the size of the fillet on the front edge of the dough and add some spinach. Place the fillet on top. Put the remaining spinach on the fillet, press it down and wrap it in the dough. Press the edges of the dough well. Roll out remaining dough slightly and cut into strips, brush with egg white and garnish the fillet with it. Place on a baking tray lined with baking paper. Mix the egg yolk and 1 teaspoon of milk and brush the fillet with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Peel the carrots, leave some green and wash them. Cook in boiling salted water for 6-8 minutes.
3
Place on a baking tray lined with baking paper. Mix the egg yolk and 1 teaspoon of milk and brush the fillet with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Peel the carrots, leave some green and wash them. Cook in boiling salted water for 6-8 minutes. Heat the sauce and 1/8 litre of milk in a saucepan, season to taste with approx. 1 tablespoon of horseradish. Melt butter in a pan and brown the flaked almonds in it. Drain the carrots and toss in the almond butter. Take out the fillet of beef, let it rest for about 5 minutes and cut into slices. Arrange fillet, carrots and sauce on plates. Garnish with chervil if desired. Serve with croquettes
4
Melt butter in a pan and brown the flaked almonds in it. Drain the carrots and toss in the almond butter. Take out the fillet of beef, let it rest for about 5 minutes and cut into slices. Arrange fillet, carrots and sauce on plates. Garnish with chervil if desired. Serve with croquettes