Baked meat in dough with mustard
3 servings
45 minutes
Baked meat in dough with mustard is a refined dish of Russian cuisine that combines the tenderness of meat and the crispiness of dough. It resembles traditional kulebyaka and rasstegai but with an exquisite touch of Dijon mustard that adds a piquant depth of flavor. Beef tenderloin, seared to a golden crust, is baked in puff pastry, retaining its juices and the aroma of spices. A sauce made from cream, broth, and two types of mustard adds a velvety texture and rich taste to the dish. Perfect for a festive dinner or a cozy family evening, it pairs well with light vegetable sides or fresh salads. This treat not only delights the palate but also creates an atmosphere of home warmth and gastronomic pleasure.
1
Cut the meat into steaks, season with spices, and fry on all sides for 2 minutes.
- Beef tenderloin: 200 g
- Salt: to taste
- Olive oil: 40 ml
2
Cut the dough into steak thickness, wrap the meat, brush with a glaze, and place in the oven for 20 minutes at 180°C.
- Yeast-free puff pastry: 300 g
- Chicken egg: 1 piece
3
Pour cream, broth, and 2 types of mustard into a saucepan and bring to a boil, add spices and strain the oil, simmer on medium heat for 5 minutes.
- Cream: 100 ml
- Chicken broth: 40 ml
- Dijon mustard: 20 g
- Mustard seeds: 30 g
- Salt: to taste
- Butter: 40 g
- Sugar: 5 g
4
Place the cooked meat on a plate and drizzle with sauce.