print this page

 Beef en Croute

    If you are a lover of beef wellington then you are going to love this French beef en Croute. It is a puff pastry parcel of fillet steak topped traditionally with pate , but in this recipe we use pureed mushrooms and onions.

By using mushrooms we can alter the flavour slightly by using different types of mushroom , so feel free to experiment with this dish. 



Ingredients

  • Cut of Fillet steak
  • 5 or 6 Mushrooms
  • 1 brown onion
  • 1 Egg
  • 1 Sheet of puff pastry 
  • olive oil
  • Salt & Pepper for seasoning.

Method

  • For the filling , chop up your mushrooms and Onion and add to a food processor.
  • Add salt and pepper and a splash of olive oil , then process to a paste. Set aside for later.
  • In a hot Griddle Pan , seal the steak on both sides for about 4 minutes , until brown on both sides. Then set the steak aside and allow to cool for about 30 minutes.
  • On a floured surface , roll out your pastry so that you get a square big enough to completely wrap up the beef.
  • Add a generous amount of your mushroom & onion paste to the centre of the pastry.
  • Place the cooled steak on top of the paste , and fold the pastry to encase the meat.
  • Turn the beef parcel over and place on a greased oven tray.
  • Coat the pastry with egg wash all over , for a golden brown finish.
  • Bake in a preheated oven at 180 c for about 35  minutes , until the pastry has risen and is a golden brown.

  ' I like to serve this dish with a nice backed tomato and Dauphinoise potatoes .... '