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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
