This recipe is used to prepare Beef En Croûte with Coriander Walnut Filling.

　　

Ingredients

Makes about 3 1/2 cups

　　2 cups walnuts

　　4 garlic cloves

　　two 3/4-pound bunches spinach

　　3 cups packed fresh coriander sprigs

　　2 cups packed fresh flat-leafed parsley sprigs

　　1 cup fine fresh bread crumbs

　　1/4 cup honey

　　2 large egg whites

　　1 1/2 teaspoons salt

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander seeds

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a baking pan toast walnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored, and cool completely. Mince garlic and discard stems from spinach.

　　

Step 3

Have ready a large bowl of ice and cold water. In a 3-quart kettle half filled with boiling salted water blanch spinach 20 seconds and with a slotted skimmer transfer to ice water to stop cooking. Return water to a boil and blanch fresh coriander and parsley 5 seconds. Drain herbs in a colander and transfer to ice water to stop cooking. Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.

　　

Step 4

In a food processor pulse walnuts just until finely ground. Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth. (Filling may be made 2 days ahead and chilled, covered.)