AuthorEsméeCategoryMain coursesSpread 1tbsp of olive oil out on a preheated skillet and add the beef, it should sizzle loudly. Sear for 2 minutes on each side until the meat is fully browned. Let the beef cool back to room temperature.
Add the mushrooms, onion, garlic thyme, salt and pepper to a food processor and blend very roughly together. This is called a duxelles.
Heat the remaining tbsp of olive oil in a clean skillet and add the duxelles, let it cook until all the liquid had evaporated.
Spread out the slices of Schwarzwalder speck on a sheet of cling film, the sides of the slices of speck should have some overlap as we are going to wrap the meat in it later on.
Spread out the duxelles on top of the speck and coat the beef in mustard. Wrap the speck with the duxelles around the beef and roll it around for a bit with the cling film until the meat is wrapped very tightly.
Take of the cling film and grab your puff pastry. Wrap the puff pastry around the meat with the seam on the bottom; decorate with left over puff pastry.
Brush the outside with beaten egg and bake for about 30 minutes on 200 degrees Celsius. Don’t overcook it, as the inside should still be red.
Cut into thick slices and serve with red wine sauce, rosemary potatoes and bacon wrapped haricot verts.
Ingredients
Directions
Spread 1tbsp of olive oil out on a preheated skillet and add the beef, it should sizzle loudly. Sear for 2 minutes on each side until the meat is fully browned. Let the beef cool back to room temperature.
Add the mushrooms, onion, garlic thyme, salt and pepper to a food processor and blend very roughly together. This is called a duxelles.
Heat the remaining tbsp of olive oil in a clean skillet and add the duxelles, let it cook until all the liquid had evaporated.
Spread out the slices of Schwarzwalder speck on a sheet of cling film, the sides of the slices of speck should have some overlap as we are going to wrap the meat in it later on.
Spread out the duxelles on top of the speck and coat the beef in mustard. Wrap the speck with the duxelles around the beef and roll it around for a bit with the cling film until the meat is wrapped very tightly.
Take of the cling film and grab your puff pastry. Wrap the puff pastry around the meat with the seam on the bottom; decorate with left over puff pastry.
Brush the outside with beaten egg and bake for about 30 minutes on 200 degrees Celsius. Don’t overcook it, as the inside should still be red.
Cut into thick slices and serve with red wine sauce, rosemary potatoes and bacon wrapped haricot verts.