Try this Beef Fillet in a Pastry Case recipe, or contribute your own.
Suggest a better descriptionBrioche Bread (1.5 hours)
1. Add all ingredients to breadmaker
2. Select recipie 8 (Dough)
Beef Fillet
1.Heat a heavy based frying pan, add the meat without any fat and brown on all sides. Remove from the pan and immediately sprinkle all over with salt and pepper, Allow to become completely cold.
2. Preheat the oven to 180?C (fan)
3. Roll out the brioche dough to ?" thick. Put the meat in the centre of the dough and wrap and fold so that the meat is completely enclosed.
4. Lightly beat the egg and brush over the the edges of the dough. Press them together to seal well. (unless you want brioche to open out). Brush the dough all over with beaten egg. Place on a baking sheet, joins on top.
5. Bake until the pastry becomes golden. (approx 30 mins)
6. When the meat is cooked, turn off the oven and leave the meat inside for another 10 minutes before serving.
Serve with gravy and vegetable (sprouts)
Dough is sufficient for 4 steaks/servings. Use remainder to make a brioche loaf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4617g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3511 | ||
Calories from Fat: 1442 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.2g | 214 % | |
Saturated Fat 88.8g | 444 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 774.9mg | 238 % | |
Sodium 78759mg | 2716 % | |
Potassium 8304.9mg | 219 % | |
Total Carbohydrate 292g | 86 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 290.4g | ||
Protein 222.1g | 317 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3511
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