Description
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.
Ingredients
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Beef Fillet or Sirloin (500g / ~1 lb, thinly sliced)
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Spinach Leaves (200g / ~7 oz, fresh)
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Puff Pastry Sheet (1 large, ready-rolled)
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Olive Oil (2 tbsp)
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Butter (1 tbsp)
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Garlic (2 cloves, minced)
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Cream Cheese (100g / ~½ cup, softened)
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Double Cream (2 tbsp)
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Grated Parmesan Cheese (50g / ~½ cup)
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Egg (1, beaten, for glazing)
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Salt and Black Pepper (to taste)
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Optional: Nutmeg (a pinch, for extra flavor)
Instructions
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.
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.
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.
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.
Fold the pastry over the filling to enclose it like a parcel, pinching the edges to seal. Brush all over with the beaten egg.
Bake in a preheated oven at 200°C (180°C fan) / 400°F for 25–30 minutes, or until golden brown and puffed up.
Let rest for a few minutes before slicing. Serve hot with a crisp green salad or roasted vegetables.