Boiled Beef Lasagne with Cream Spinach and Horseradish Crust

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Ingredients for 6 portions
  • 800 g Prime boiling beef
  • For the spinach
  • 200 g QimiQ Cream Base
  • 80 g Onion(s), finely chopped
  • 200 g Leaf spinach, chopped
  • Salt and pepper
  • Ground nutmeg
  • Garlic, finely chopped
  • Sunflower oil, to fry
  • For the crust
  • 100 g QimiQ Classic, unchilled
  • 100 g Butter, unchilled
  • 30 g Horseradish, grated
  • 1 Egg yolk(s)
  • Salt and pepper
Method
1.
Boil the beef and cut into slices.
2.
Preheat the oven to 200° C (conventional).
3.
For the spinach, fry the onion in oil until soft. Add the spinach and QimiQ Sauce Base. Season to taste and cook until the required consistency has been achieved.
4.
For the crust, whisk QimiQ Classic smooth.
5.
Whisk the butter until fluffy. Add the horseradish, egg yolk, salt, pepper and QimiQ Classic and mix well.
6.
Cut 12 discs out of the sliced boiled beef with a baking ring (approx. Ø 8 cm).
7.
Fill 4 baking rings with a slice of beef. Alternately layer the spinach and beef into the rings until the beef discs have been used up (3 discs per ring) and finish with a layer of horseradish crust mixture.
8.
Gratinate in the hot oven until golden brown.