Bring in Spring with Beef en Croute

3 Mar 2017

March is here, which means we can officially begin to look forward to spring and the warmer months ahead of us. It won’t be long before we can think about al fresco dining again whilst enjoying the sun rays.

We’re back to Beef this week as we continue to celebrate my new position as UK Ambassador for the Quality Standard Mark Scheme. Try out my Beef en Croute recipe – the perfect dish to serve up this springtime.

Ingredients (6 portions)

  • 1 x small/medium Beef Wellington
  • 2 x Pancakes
  • 250g x cooked Spinach
  • 100g x cooked Mixed Wild Mushrooms
  • 1 x sheet of Puff Pastry
  • Salt & Pepper
  • 1 x Egg
  • Dried Herbs, Poppy seeds and Sesame Seeds for garnish
  • 200ml x Red Wine Sauce
  • 250g x cooked Green Beans
  • 6 x portions of Mash Potatoes

Chicken Mousse

  • 100g x skin off Chicken Breast
  • 100ml x Double Cream
  • 1 x Egg
  • Salt and Pepper
  • Mixed Chopped Fresh Herbs
  • (Basil, Parsley & Tarragon)

Method

  1. Place the Chicken Breast into a blender, season and blend for two minutes, add the Egg and then slowly add the Double Cream
  2. Place into a bowl and add some freshly chopped Herbs and cooked Wild Mushrooms
  3. Season and Seal the Beef Fillet
  4. Lay the Puff Pastry on a clean surface
  5. Place the Pancakes on top, followed by the dry cooked Spinach
  6. Spread the Chicken Mousse to cover the Spinach
  7. Place the sealed Beef Fillet in the middle and carefully roll
  8. Seal the two ends and Egg wash
  9. Garnish your Beef with Puff Pastry Leaves etc
  10. Season and sprinkle over the dried Herbs and Seeds
  11. Place on a tray which has been lined with baking paper
  12. Bake at 180°C for approximately 30 minutes (if the puff starts to become too dark cover with foil)
  13. The temperature in the middle of your Beef en Croute should be 34°C for Medium Rare
  14. Remove from the oven and leave to rest for 15 minutes
  15. Carefully slice your Beef en Croute in to 6 thin slices
  16. Place a spoonful of Mash at the top of the plate, followed by the Green Beans
  17. Place the Beef en Croute next to the Mash, pour your Red Wine Sauce around and serve