Beef in Filo Pastry with Snow Peas
Ingredients
- Ingredients
- 4 slices Beef fillet (ready to cook, about 160-180 grams or about 6 oz)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 3 slices Toast
- 4 Tbsps Truffle paste
- 1 tsp freshly chopped rosemary
- 4 sheets Filo dough (150 grams or approximately 5 oz)
- Truffle oil (for brushing)
- 1 egg
- 500 grams Snow peas
- 1 Tbsp butter
Preparation steps
Preheat the oven to 200°C (approximately 375°F).
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with oil on each side. Remove and set aside.
Remove the crust from the toast and blend in a food processor to make crumbs. Mix the truffle paste with rosemary and about 3 tablespoons of toast crumbs. Brush a sheet of filo dough with truffle oil, fold in half, place some of the remaining toast crumbs in the middle and place a piece of meat on top. Top with a small amount of the truffle paste mixture, pull up the dough sheets at the four corners, squeezing up to form sacs and brush with beaten egg. Place on a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes. Let rest in the oven with the heat turned off and the door open for a short time before serving.
Rinse and trim the sugar snaps and blanch for 3-4 minutes in boiling salted water. Drain, toss in butter, season with salt and pepper and serve with the beef pastries on plates.
