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- 1 bulb garlic
- 400 g (14oz) green
beans, trimmed
- 12-15 slices of
Parma ham
- 300 g (11oz)
spinach
- 200 ml (7fl oz)
single cream
- 2 Tbsp. horseradish
- Flour, to dust
- 2 x 320 g sheets
ready-rolled puff
pastry
- Half fillet of beef,
about 1kg (2lb 2oz) cut into 6 slices,
or 6 fillet steaks, about 150g (5oz) each
- 1 egg, beaten
- 1 (2lb 7oz)
white floury potatoes, such as Maris Piper, peeled and cut into large even-sized pieces
- 25 g (1oz) butter
- 2 Tbsp. milk
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Slice off tops of garlic bulbs and wrap in tin foil. Roast for 30-35min or until soft. Leave to cool.
- Step 2
Meanwhile, bring a medium pan of water to the boil and cook beans for 3min until
al dente. Immediately run under cold water until cool. Cut 3 pieces of ham in half lengthways. Divide beans into six bunches, wrap each in a piece of ham and transfer to
a baking tray. Chill.
- Step 3
Put spinach in a colander
in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid, then put spinach into a food processor. Stir in 100ml (31⁄2fl oz) cream, horseradish and plenty of seasoning, then whiz to combine. (If preparing by hand, finely chop spinach, then stir through cream and horseradish.) Set aside.
- Step 4
On a lightly floured surface, roll out first sheet of pastry to 38 x 23cm (15 x 9in), then cut into three 12.5 x 23cm (5 x 9in) rectangles. Place a piece of ham in centre of each, then top each with a steak and a sixth of the spinach mixture. Fold remaining ham over top of spinach. Brush pastry with a little egg, fold over and press sides together, trimming and discarding any pastry that extends beyond the parcel. Press edges together with a fork, and brush parcels with egg. Repeat with remaining pastry. Put on a large baking sheet and chill for 10min.
- Step 5
Turn oven up to 220°C (200°C fan) mark 8. Put potatoes into a large pan, cover with cold water and bring to boil. Bubble for 15min or until potatoes are cooked (check by pushing a knife through one: it should go through easily). Drain and leave to steam dry in colander for 10min. Return potatoes to empty pan, carefully squeeze garlic out of skins into pan; mash well with the rest of the cream, butter and milk.
- Step 6
Meanwhile, cook beef parcels for 20min (medium rare) or 25min (medium). Add bean bundles for last 12min. Leave to rest for 5min, then serve beef, beans and mash with extra horseradish, if you like.
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Prepare beans up to end of step 2. Peel and chop potatoes and keep in cold water for up to 3hr. Complete recipe to serve.
Per Serving:
- Calories: 995
- Fibre: 9 g
- Total carbs: 69 g
- Sugars: 6 g
- Total fat: 54 g
- Saturated fat: 27 g
- Protein: 55 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
