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Fillet Steak En-Croute

Serves: 2
2 x 175g thick cut, beef fillet steaks
10g dried porcini mushrooms, soaked in boiling water
10g butter
2 tbsp olive oil
2 shallots, finely chopped
75g chestnut mushrooms, finely chopped
2 tbsp flat leaf parsley, finely chopped
2 sun-dried tomatoes
375g puff pastry
1 egg, beaten
Recipe preparation

This mouth-watering Fillet Steak En-Croute is the perfect main course for a barbecued Valentine’s feast!

  • Set your barbecue up for roasting (in-direct method) at a high heat.
  • Place the butter and olive oil into a frying pan and place on a medium heat. Saut. the shallots and chestnut mushrooms for 10 minutes, until tender.
  • Drain the porcini mushrooms, finely chop and add to the frying pan. Cook for a further 5 minutes and season with salt and freshly ground black pepper to taste.
  • Remove from the heat and stir through the parsley and sun dried tomatoes.
  • Sear the steak for 30 seconds on each side. Remove from the barbecue and allow to cool.
  • Roll out the pastry to approximately 2 x 25cm squares. Reserve the pastry trimmings for decoration. Place the steaks in the middle of the pastry squares and top with the mushroom mixture.
  • Take all four corners of pastry to meet in the centre and pinch together to make a seal. Pinch down each side closing the pastry as neatly as you can.
  • Brush with egg wash and decorate with the pastry trimmings shaped into hearts.
  • Add to a Weber. Style Grill Pan, lined with parchment. Place onto the barbecue and bake (in-direct method) for 20-25 minutes until the pastry is cooked through and golden.
  • Leave to rest for 5 minutes and serve with a vine of barbecue roasted tomatoes, watercress salad and a crisp glass of champagne.