For 4 servings
Ingredients:
3 slices of frozen puff pastry
800 g beef fillet (center piece)
3 tablespoons oil
Salt
freshly ground pepper
2-3 tablespoons of coarse mustard
500g broccoli
500g cauliflower
Fat for the mold
150 g crème fraîche
2 tablespoons grated cheese
nutmeg
Preparation:
Allow the puff pastry to thaw. Fry the fillet in hot oil over medium heat until brown on all sides, about 15 minutes. If you want the beef to be less pink, add 5 to 10 minutes. Salt and pepper the meat and spread it with the mustard.
Cut the dough slices lengthways into strips about 1 cm wide and cover the cooled meat with them in a grid pattern. (Refrigerate immediately if preparing the day before.)
Now clean the broccoli and cauliflower and cook in salted water for 10 minutes. Then drain the vegetables and place them in a greased, ovenproof dish. Mix the crème fraîche with the cheese and a pinch of nutmeg and pour over the vegetables. Cover with foil and refrigerate.
Place the fillet roast on a baking sheet and bake in a preheated oven at 225 degrees for about 35 minutes. After 15 minutes, put the vegetables in the oven next to the meat so that they have about 20 minutes to warm up and crust over.
Turn off the oven and let the meat and vegetables rest in the oven for another 10 minutes. Only then cut the meat.
Bon appetit!