Beef fillet with bleu d'auvergne en croûte

Beef fillet with bleu d'auvergne en croûte

Served here with butternut squash mash and garlic spinach

Rory Melough


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


  1. Add Photo

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

  2. Add Photo

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

  3. Add Photo

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

  4. Add Photo

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

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