John Myers
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Fillet of Beef in Puff Pastry with Apricot and Onion Sauce
The perfect fillet of beef in puff pastry with apricot and onion sauce recipe with a picture and simple step-by-step instructions.
Beef fillet
- 1,5 kg Beef fillet
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Pepper
- 1 piece Onion
- 1 piece Clove of garlic
- 200 g Spinach leaves
- 200 g Herbal cream cheese
- 100 g Cream
- 2 piece Puff pastry
- 1 piece Egg yolk
- 1 pinch Salt
- 1 pinch Pepper
puree
- 2 kg Potatoes
- 300 g Cream
- 250 g Parmesan
- 100 g Butter
- 1 pinch Salt
sauce
- 500 g Apricots fresh
- 500 g Preserving sugar 1: 1
- 1 piece Onion
- 2 piece Garlic cloves
- 1 tbsp Butter
- 250 ml Cream
- 1 pinch Salt
- 1 pinch Pepper
Beef fillet
- Sear the beef fillet in butter on all sides for about 10 minutes. Then drain the fillet well and season with salt and pepper. Peel and dice the onions and garlic and sauté them in butter, then add the spinach leaves and sauté them. Add the cream cheese and cream. Roll out the puff pastry and press the sides together well. Cover the puff pastry with the spinach mixture. Wrap the fillet of beef well in the puff pastry so that no juice can leak out. Brush with the egg yolk and bake in the preheated oven for about 20 minutes at 180 ° C until the puff pastry is golden yellow.
potatoes
- Peel the potatoes, boil them in salted water until they are soft and mash them into a puree. Add the remaining ingredients and mix in. Season with salt.
Apricots
- Peel and core the apricots and cut into pieces. Boil the apricots together with the preserving sugar to make jam. Peel the onions and garlic, cut into small pieces and sauté in a little butter. Add the apricot jam and cream and stir. Season to taste with salt and pepper.
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