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

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

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

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

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords