Beef Quick Main French

Rare roast beef and horseradish galette

Name: Rare roast beef and horseradish galette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /french
Ingredients: 2 tablespoons bottled horseradish, or 4 tablespoons (1/3 cup) horseradish cream; 1 cup (250ml) sour cream; 1 sheet frozen butter puff pastry, thawed, cut into 4 squares; 1 egg, beaten; 500g piece eye fillet, well trimmed; 1 1/2 tablespoons olive oil; 1/2 cup (125ml) red wine; 2 bunches thin asparagus, halved

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

2 tablespoons bottled horseradish, or 4 tablespoons (1/3 cup) horseradish cream
1 cup (250ml) sour cream
1 sheet frozen butter puff pastry, thawed, cut into 4 squares
1 egg, beaten
500g piece eye fillet, well trimmed
1 1/2 tablespoons olive oil
1/2 cup (125ml) red wine
2 bunches thin asparagus, halved

Method

1.

Preheat the oven to 200°C.
2.

Combine horseradish and sour cream and set aside in fridge.
3.

Place pastry on a lightly greased baking tray, brush with egg and bake for 10 minutes until golden. Set aside.
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.
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.
6.

Sit pastry lids on top and drizzle with pan juices.