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Rare roast beef and horseradish galette
Rare roast beef and horseradish galette
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
French pastry filled with juicy roast beef, crisp asparagus, and zesty horseradish cream.
Ingredients:
  • 46.80 gm bottled horseradish, or 46.80 gm (1/3 cup) horseradish cream
  • 250ml sour cream
  • 1 sheet frozen butter puff pastry, thawed, cut into 4 squares
  • 1 egg, beaten
  • 500g piece eye fillet, well trimmed
  • 27.30 gm olive oil
  • 125ml red wine
  • 2 bunches thin asparagus, halved
Instructions:
  • Preheat your oven to 200°C for the perfect cooking temperature.
  • Mix the horseradish with the sour cream and chill in the fridge.
  • Place the pastry on a gently greased baking tray, brush it with egg, and bake until golden, about 10 minutes. Then, set it aside.
  • Season the beef generously with salt and pepper. In a hot ovenproof frypan, sear the beef on all sides in oil. Place the frypan in the oven for 12 minutes. Remove the beef from the pan and let it rest in a warm spot. Increase the heat, pour in the wine, and stir for 1-2 minutes until slightly reduced.
  • Blanch asparagus in boiling salted water for 1 minute, then drain. Separate pastry lids from bottoms, and arrange bottoms on plates. Layer beef, asparagus, and horseradish on top of each pastry bottom.
  • Place the pastry lids on top and delicately drizzle them with the flavorful pan juices.

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