Beef Fillet with Spinach in Puff Pastry
A beef fillet wrapped in spinach and puff pastry, a fresh recipe from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g beef fillet
- Salt
- Pepper (freshly ground)
- 2 tbsp Rapeseed oil
- 300 g Mushrooms
- 2 shallots
- 30 g Butter
- 2 handfuls large spinach leaves
- 4 slices white bread
- 400 g puff pastry (preorder at bakery)
- flour (for work surface)
- 2 egg yolks
Instructions
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1.
Trim any sinews from the beef fillet, season with salt and pepper. Heat rapeseed oil in a pan and sear the fillet on all sides, then let it cool. Meanwhile, clean and chop the mushrooms, peel and finely dice the shallots.
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2.
Heat butter in a pan, add mushrooms and shallots, stir occasionally until the mushrooms brown. Season with salt and pepper, remove from pan and spread on a baking tray to cool.
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3.
Wash and clean the spinach. Blanch it in a steamer basket of a pot, then immediately shock in ice water. Drain in a sieve, lay out individual leaves on paper towels and pat dry.
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4.
Remove crusts from white bread and grate into crumbs using a kitchen grater. Roll out puff pastry on a floured surface; about 10 cm longer and roughly three times as wide as the beef fillet. Insert the beef fillet into the spinach leaves.
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5.
Mix cooled mushrooms with bread crumbs and spread this mixture on the lower half of the pastry as a bed for the fillet. Place the beef fillet on top, fold pastry over it, press edges slightly together and chill the wrapped fillet in the fridge for 30 minutes.
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6.
Preheat oven to 200°C. Carefully place pastry on a baking tray lined with parchment paper. Whisk egg yolks and brush pastry with them. Bake in preheated oven for about 30 minutes until golden brown.
