Wheat Free Beef en Croute with Tomato and Basil Hollandaise recipe
for the pastry
255 g (9 oz) 1 3/4 cups of (Wheat Free) flour
A good pinch of salt
70 g (2 1/2 oz) 1/3 cup of Dairy free margarine
70 g (2 1/2 oz) 1/3 Cup of lard
1 large free-range egg yolk
4 tablespoons of cold water
A good pinch of salt
70 g (2 1/2 oz) 1/3 cup of Dairy free margarine
70 g (2 1/2 oz) 1/3 Cup of lard
1 large free-range egg yolk
4 tablespoons of cold water
for the beef filling
400g (14 oz) 3 1/2 cups of button mushrooms, wiped and trimmed
2 tablespoons of olive oil
1 clove of garlic, peeled and chopped
2 teaspoons of fresh thyme leaves
Salt and freshly ground black pepper
725 g (25 oz) of fillet steak, trimmed
oil for brushing
1/2 a beaten egg
2 tablespoons of olive oil
1 clove of garlic, peeled and chopped
2 teaspoons of fresh thyme leaves
Salt and freshly ground black pepper
725 g (25 oz) of fillet steak, trimmed
oil for brushing
1/2 a beaten egg
for the tomato and basil hollandaise
340 g (12 oz) 2 cups of tomatoes, fresh or canned, skinned, drained and finely chopped
170 g (6 oz) 3/4 cup of Dairy free margarine
4 large free-range egg yolks
1 tablespoon of water
1 tablespoon of lemon juice
Salt and freshly ground black pepper
15 g (1/2 oz) 1/2 cup of basil leaves, shredded
170 g (6 oz) 3/4 cup of Dairy free margarine
4 large free-range egg yolks
1 tablespoon of water
1 tablespoon of lemon juice
Salt and freshly ground black pepper
15 g (1/2 oz) 1/2 cup of basil leaves, shredded
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. first, make the pastry. Put the flour into a large bowl and mix in the salt. Add the margarine and lard in pieces and mix with two blunt edged knives, using one in each hand. Then rub the mixture with your clean finger tips, lifting and crumbling to aerate it. Make a well in the centre, add the egg and water and blend together. Work lightly and wrap in clingfilm (plastic wrap). Chill for 30 minutes.
3. Fill a bowl with boiling water and immerse the tomatoes for the sauce. pierce the skin once or twice and leave for 3 minutes, then drain. Now peel off the skin, remove the seeds and chop up the flesh.
4. Finely slice the mushrooms and cook gently in the 2 tablespoons of oil, garlic and half the thyme. Season to taste and keep to one side.
5. Brush the beef with oil, season with salt, pepper and the remaining thyme. divide the dough in half. Sprinkle flour on a board, roll the pastry into a rectangle, and trim with a sharp knife to about 2 cm (3/4 inch) larger than the beef.
6. Put half the mushrooms in the centre of the pastry and cover with the beef.
7. Spoon the remaining mushrooms over the top of the meat. Roll out the other half of the pastry and place over the beef, with a similar overhang of about 2 cm (3/4 inch).
8. Bring both pieces of pastry together and seal by pinching with your fingertips. Decorate with a few cut-out pastry leaves or flowers according to your artistic talents! Brush with beaten egg.
9. Very gently criss-cross the pastry with a blunt-edged knife and make a little incision in the centre to let the air escape.
10. Bake in the oven for 35 minutes until golden.
11. While this is baking, make the Hollandaise sauce. Put the margarine into a saucepan and bring to the boil. Meanwhile, put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.
12. As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine.
13. Continue to blend until the sauce is thick. Turn off the processor and add the tomatoes and basil leaves. Transfer the sauce to a warm serving bowl.
14. Carve the fillet into thick slices and serve with a pool of sauce. Crunchy broccoli and French beans balance the dish very nicely.
2. first, make the pastry. Put the flour into a large bowl and mix in the salt. Add the margarine and lard in pieces and mix with two blunt edged knives, using one in each hand. Then rub the mixture with your clean finger tips, lifting and crumbling to aerate it. Make a well in the centre, add the egg and water and blend together. Work lightly and wrap in clingfilm (plastic wrap). Chill for 30 minutes.
3. Fill a bowl with boiling water and immerse the tomatoes for the sauce. pierce the skin once or twice and leave for 3 minutes, then drain. Now peel off the skin, remove the seeds and chop up the flesh.
4. Finely slice the mushrooms and cook gently in the 2 tablespoons of oil, garlic and half the thyme. Season to taste and keep to one side.
5. Brush the beef with oil, season with salt, pepper and the remaining thyme. divide the dough in half. Sprinkle flour on a board, roll the pastry into a rectangle, and trim with a sharp knife to about 2 cm (3/4 inch) larger than the beef.
6. Put half the mushrooms in the centre of the pastry and cover with the beef.
7. Spoon the remaining mushrooms over the top of the meat. Roll out the other half of the pastry and place over the beef, with a similar overhang of about 2 cm (3/4 inch).
8. Bring both pieces of pastry together and seal by pinching with your fingertips. Decorate with a few cut-out pastry leaves or flowers according to your artistic talents! Brush with beaten egg.
9. Very gently criss-cross the pastry with a blunt-edged knife and make a little incision in the centre to let the air escape.
10. Bake in the oven for 35 minutes until golden.
11. While this is baking, make the Hollandaise sauce. Put the margarine into a saucepan and bring to the boil. Meanwhile, put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.
12. As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine.
13. Continue to blend until the sauce is thick. Turn off the processor and add the tomatoes and basil leaves. Transfer the sauce to a warm serving bowl.
14. Carve the fillet into thick slices and serve with a pool of sauce. Crunchy broccoli and French beans balance the dish very nicely.
serving amount
serves 4
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