Sear either a beef tenderloin or individual steaks - they will continue to cook in the oven so you don't want them fully cooked at this stage.
Roll out puff pastry.
Fry a finely-chopped onion and some finely-chopped mushrooms. When cooked, stir in some smooth pate, then a dollop of cream and mix thoroughly. When the mixture has cooled, spread onto the middle of the pastry and set the beef on top. Fold the pastry over to make a parcel (or individual parcels), and bake until the pastry is puffed up and browned.
Hi Ian - it is extremely easy to make isn't it - but we forget to do it - relying on a steak meal instead. Thanks for the reminder - as with your fish one, I think I'll give it a go. Especially as it's somewhat chilly - cheers Hilary
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