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Serves: 2

Fillet Steak En-Croute

  • Prep Time

    10 min.

  • Cooking Time

    1 h

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    1 h

  • Method

    Indirect

Ingredients

Beef  En  Croute  Rt  Extend 346X318
  • 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

Instructions

    In the kitchen:

  • 01 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.
  • 02 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.
  • 03 Remove from the heat and stir through the parsley and sun dried tomatoes.
  • At the barbecue:

  • 01 Set your barbecue up for roasting (in-direct method) at a high heat.
  • 02 Sear the steak for 30 seconds on each side. Remove from the barbecue and allow to cool.
  • 03 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.
  • 04 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.
  • 05 Brush with egg wash and decorate with the pastry trimmings shaped into hearts.
  • 06 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.
  • 07 Leave to rest for 5 minutes and serve with a vine of barbecue roasted tomatoes, watercress salad and a crisp glass of champagne.
Ingredients
Instructions

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