Sirloin steak with spinach in puff pastry
< 40 minutes
2 persons
Medium
Oven
A healthy and nutritious recipe featuring entrecôte. Inspired by the Beef Wellington recipe.
Ingredients
- 300g Frozen spinach
- Salt
- Pepper
- Nutmeg
- 300g Frozen puff pastry
- 1 Sirloin steak
- 2 EL Butter
- 1 Yolk
- Flour
For the salad:
- 1 Endive
- 5 Tomatoes
- 2 EL Cream
- 1 Lemon (juice)
- Sugar
- 1 onion
Herb butter:
- 40 g Butter
- Angus&Oink Garlic & Butter
Preparation
- 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.