Ingredients

• 1 beef fillet (about 360g/13oz)
• 1 egg white
• 1 tbsp English mustard
• 2 eggs
• 290ml/½pt milk
• 2 tbsp flour
• sieved
• handful chopped woodland herbs (such as chervil
• tarragon
• chives)]
• salt and pepper
• 1 piece puff pastry
• 1 egg (for egg wash)
• 2 handfuls spinach
• 8 tbsp double cream
• nutmeg

Directions

• Whisk the eggs and milk together for the pancakes. Slowly whisk in some sieved flour until you have a batter consistency.
• Just before you make the pancakes
• add the chopped herbs and some seasoning to the butter. Make three pancakes and fry. Allow to cool.
• Seal the beef fillet in a hot pan with a little oil. Allow to cool then brush with a mix of the raw egg white and English mustard.
• Wrap the beef in the herb pancakes (one layer thick all round).
• Roll out a piece of puff pastry big enough to generously wrap the beef. Brush with the egg wash and seal the pastry around the beef.
• Brush the top with egg wash before baking.
• Bake on silicon paper for about 12 minutes at 180C/350F/Gas 4 and allow to rest for 5 minutes.
• Blanch the spinach in hot water and refresh in cold water. Reduce the double cream over a low heat and add the spinach.
• When the mixture is thick and rich
• remove from the heat and allow to rest.
• Slice the beef and top with the spinach. Serve.