Beef fillet with bleu d'auvergne en croûte
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Beef fillet with bleu d'auvergne en croûte

Served here with butternut squash mash and garlic spinach

Rory Melough

Ingredients

  1. Pre-prepared puff pastry
  2. 300 g fillet steak
  3. 50 g blue cheese
  4. 1 egg

Method

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    Fry steak for about 30 seconds on both sides. Set aside for 5 minutes.

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    Take puff pastry out of fridge and let reach room temperature. Slice blue cheese.

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    Fork the base of the puff pastry and add the steak. Top with blue cheese and form a parcel.

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    Glaze with egg and put in oven at 180c for 20 minutes.

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