• People

    Serves : 2

  • Prep Time

    10 min.

  • Cooking Time

    1 h

  • Method



the Ingredients

Beef  En  Croute 346X318
  • 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


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!

  • 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.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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