Serves: 2
Valentine’s Beef En Croute
- Prep Time
- 10 min.
- Cooking Time
- 1 h
- Method
- Indirect
- Prep Time
- 10 min.
- Cooking Time
- 1 h
- Method
- Indirect
Ingredients
- 2 x 175g thick cut beef fillet steaks
- 10g dried porcini mushrooms, soaked on boiling water
- 10g butter
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 75g chestnut mushrooms, finely chopped
- 2tbsp flat leaf parsley, finely chopped
- 2 sun-dried tomatoes
- 375g puff pastry
- 1 egg, beaten
Instructions
- 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. Sauté 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, season with salt and black pepper to taste.
- Remove from the heat and stir through the parsley and sundried tomatoes.
- Sear the steak for 30 seconds, on each side. Remove from the grill 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 and top with the mushroom mixture.
- Take all four corners to meet in the centre and pinch together to make a seal. Brush with egg wash and decorate with the pastry trimming shaped into hearts.
- Add to a grill tray, lined with parchment. Place onto the barbecue over an indirect heat and bake for 20-25 minutes until the pastry is cooked through and golden. Leave to rest for 5 minutes and serve.
They say the best way to someone’s heart is through their stomach. Cook your loved one our mouth-watering recipe for Beef en Croute this Valentine’s Day!
Method
Ingredients
- 2 x 175g thick cut beef fillet steaks
- 10g dried porcini mushrooms, soaked on boiling water
- 10g butter
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 75g chestnut mushrooms, finely chopped
- 2tbsp flat leaf parsley, finely chopped
- 2 sun-dried tomatoes
- 375g puff pastry
- 1 egg, beaten