Sirloin steak with spinach in puff pastry

Sirloin steak with spinach in puff pastry

A healthy and nutritious recipe featuring entrecôte. Inspired by the Beef Wellington recipe.


For the salad:

  • 1 Endive
  • 5 Tomatoes
  • 2 EL Cream
  • 1 Lemon (juice)
  • Sugar
  • 1 onion

Herb butter:


  • 1. Defrost the spinach and season with salt, pepper, and nutmeg. Also, defrost the puff pastry.
  • 2. Mix the butter with Angus&Oink Garlic & Herb.
  • 3. Pat the meat dry and cook each side for about 5-8 minutes, then add salt and pepper.
  • 4. Let the meat cool and cover on all sides with the herb butter.
  • 5. Roll out the puff pastry sheets with flour into a large sheet.
  • 6. Top with spinach. Wrap meat in dough and brush with egg yolk.
  • 7. Bake at 180-200 degrees Celsius for 20-30 minutes.
  • 8. Wash the endive and cut into strips. Wash the tomatoes and slice them. Make a sauce with the cream, lemon juice, sugar, salt, pepper, and chopped onion and mix this with the salad.