This Mary Berry Beef Florentine recipe brings a touch of elegant comfort to the table. Featuring tender beef, wilted spinach, and a creamy sauce, all wrapped in a golden pastry, this dish is perfect for a special family dinner or an impressive centerpiece when entertaining guests. It’s a delightful mix of hearty flavors and sophisticated presentation, following Mary Berry’s signature simple yet refined style.

What Is Mary Berry Beef Florentine?

Mary Berry’s Beef Florentine is a classic baked dish combining sautéed beef strips, spinach, and often a rich cream or béchamel sauce, wrapped inside puff pastry or served in a layered form. It’s inspired by Florentine cooking traditions, where spinach (“à la Florentine”) is a key feature in the dish.

Why You Should Try This Recipe

• Elegant but Easy – Sophisticated enough for guests, simple enough for weeknights
• Hearty and Flavorful – Beef and spinach wrapped in creamy goodness
• Make-Ahead Friendly – Prepare and chill before baking
• Perfect for Special Occasions – An impressive centerpiece dish
• Versatile – Can be adapted with chicken or vegetarian options

Ingredients Needed to Make Mary Berry Beef Florentine

• Beef Fillet or Sirloin (500g / ~1 lb, thinly sliced)
• Spinach Leaves (200g / ~7 oz, fresh)
• Puff Pastry Sheet (1 large, ready-rolled)
• Olive Oil (2 tbsp)
• Butter (1 tbsp)
• Garlic (2 cloves, minced)
• Cream Cheese (100g / ~½ cup, softened)
• Double Cream (2 tbsp)
• Grated Parmesan Cheese (50g / ~½ cup)
• Egg (1, beaten, for glazing)
• Salt and Black Pepper (to taste)
• Optional: Nutmeg (a pinch, for extra flavor)

Equipment Needed

• Large frying pan
• Baking tray lined with parchment paper
• Rolling pin (if needed for pastry)
• Brush for egg wash
• Knife and chopping board

Instructions to Make Mary Berry Beef Florentine

Step 1: Prepare the spinach

In a frying pan, heat the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and cook until wilted. Remove from the pan, drain off any excess moisture, and roughly chop the spinach.

Step 2: Cook the beef

In the same pan, heat the olive oil. Quickly sear the beef slices over high heat for 1–2 minutes until just browned but still pink inside. Season with salt and pepper. Remove from heat and let cool slightly.

Step 3: Make the filling

In a bowl, mix the cream cheese, double cream, and Parmesan cheese. Stir in the chopped spinach and season with a pinch of nutmeg, salt, and pepper.

Step 4: Assemble the pastry

Unroll the puff pastry onto a lined baking tray. Spread the spinach and cheese mixture in the center, leaving a border around the edges. Top with the beef slices.

Step 5: Fold and seal

Fold the pastry over the filling to enclose it like a parcel, pinching the edges to seal. Brush all over with the beaten egg.

Step 6: Bake

Bake in a preheated oven at 200°C (180°C fan) / 400°F for 25–30 minutes, or until golden brown and puffed up.

Step 7: Serve

Let rest for a few minutes before slicing. Serve hot with a crisp green salad or roasted vegetables.

What Goes Well With Mary Berry Beef Florentine

• Crisp Green Salad – Light and refreshing contrast
• Roasted Baby Potatoes – A hearty side
• Glazed Carrots or Green Beans – Adds color and freshness
• Garlic Bread – For an indulgent touch
• Glass of Red Wine – A perfect pairing, like Merlot or Cabernet

Expert Tips for the Best Beef Florentine

• Don’t Overcook the Beef – Keep it slightly pink for maximum tenderness
• Drain Spinach Well – Excess moisture can make the pastry soggy
• Chill Before Baking (Optional) – Helps the pastry hold its shape better
• Use All-Butter Puff Pastry – For the flakiest, richest crust
• Seal the Edges Tightly – To prevent the filling from leaking

Easy Variations of Mary Berry Beef Florentine

• Chicken Florentine – Use cooked chicken strips instead of beef
• Vegetarian Version – Swap beef for sautéed mushrooms
• Cheesy Florentine – Add mozzarella slices for extra cheesiness
• Mini Parcels – Make individual portions for parties
• Add Herbs – Fresh thyme or parsley into the filling for more flavor

Best Practices to Store Leftovers

• Cool Completely Before Storing – To avoid sogginess
• Refrigerate in an Airtight Container – Keeps fresh for up to 2 days
• Reheat Gently – In the oven to restore crispness
• Avoid Microwaving – It can make the pastry soggy
• Freeze Before Baking – Assemble and freeze raw; bake directly from frozen, adding 10–15 minutes extra baking time

Nutrition Value (per serving, based on 6 servings)

• Calories: ~480
• Protein: ~26g
• Fat: ~32g
• Carbohydrates: ~22g
• Fiber: ~2g

FAQs

Can I make Beef Florentine ahead of time?

Yes. You can assemble the Beef Florentine up to a day in advance. Keep it covered in the fridge and bake it fresh when needed for best results.

Can I freeze Beef Florentine?

Yes, you can freeze it unbaked. Assemble, wrap tightly, and freeze. When ready to bake, cook directly from frozen, adding an extra 10–15 minutes to the baking time.

What cut of beef works best for Beef Florentine?

Tender cuts like beef fillet or sirloin are ideal because they cook quickly and stay tender inside the pastry.

What can I use instead of puff pastry?

You can substitute shortcrust pastry if you prefer, though puff pastry gives a lighter, flakier texture.

Final Words

This Mary Berry Beef Florentine is a delicious way to turn a simple combination of beef and spinach into something truly special. Encased in golden puff pastry with a rich, creamy filling, it’s a dish that’s elegant yet straightforward—just as you’d expect from Mary Berry. Perfect for family meals, dinner parties, or special occasions!

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