Fillet of Beef in Herb and Curd Dough

For the dough, quickly knead all the ingredients, form into a flat brick and chill for 2-3 hours. Remove sinews from the lung roast and cut into even pieces. Season well with salt and pepper. Spread dry-dabbed pork net, top with blanched (over-broiled), dry-dabbed spinach and spread thinly with poultry farce. Place raw lung roast on top, brush interstices with farce and roll tightly into pork net. Fry on not too high heat all around (high heat would cause the farce or stuffing to swell considerably and subsequently break up). Turn carefully with two wide spatulas or Schmarren scoops. Allow to cool well. Roll out the curd dough thinly on a floured work surface. Place the browned and cooled lung roast on top and roll up. Close the ends well. Pierce a few times with a skewer and place on a greased or baking paper-lined baking sheet. Brush with egg yolk and bake in a hot oven at 220 °C for 25-30 minutes, reduce heat to about 120 °C and cook to desired doneness. Cut open the strudel and serve.

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