Recipe Rare roast beef and horseradish galette : Practical and Delicious

Recipe Rare roast beef and horseradish galette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rare roast beef and horseradish galette. You are currently reading Recipe Rare roast beef and horseradish galette : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Rare roast beef and horseradish galette requires 10m, cook 25m and serve 4. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Roast beef, asparagus and horseradish cream are the filling of this traditional French pastry.

Ingredients:

8 Ingredients

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  2 tbsp bottled horseradish, or 4 tbsp (1/3 cup) horseradish cream
  
  
  


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  1 cup (250ml) sour cream
  
  
  


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  1 sheet frozen butter puff pastry, thawed, cut into 4 squares
  
  
  


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  1 egg, beaten
  
  
  


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  500g piece eye fillet, well trimmed
  
  
  


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  1 1/2 tbsp olive oil
  
  
  


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  1/2 cup (125ml) red wine
  
  
  


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  2 bunches thin asparagus, halved
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Combine horseradish and sour cream and set aside in fridge.
  
  
  


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  Step 3
  
  
  
  
  Place pastry on a lightly greased baking tray, brush with egg and bake for 10 minutes until golden. Set aside.
  
  
  


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  Step 4
  
  
  
  
  Season beef with salt and pepper. Heat oil in an ovenproof frypan over high heat, then add beef and seal on all sides. Transfer to oven for 12 minutes, then remove from pan and rest in a warm place before slicing. Return pan to high heat, add wine and stir 1-2 minutes until reduced slightly.
  
  
  


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  Step 5
  
  
  
  
  Cook asparagus in boiling salted water for 1 minute and drain. Split pastry lids from bottoms, and place bottoms on plates. Top each with beef, asparagus and horseradish.
  
  
  


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  Step 6
  
  
  
  
  Sit pastry lids on top and drizzle with pan juices.
  
  
  

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