I’ve been meaning to publish this post for a while, but haven’t had the chance to finish it. I needed to use the last of the Christmas pâté (see Pâté Stuffed Chicken Thighs & Legs for an alternative way to use it up). I knew I had some beef fillet in the freezer so I decided to use the pate in the place of the mushroom duxelle usually used in Beef Wellington and make individual steak en croute. The only problem was I didn’t have any pastry. I did have all the ingredients to make pastry (butter, lard, and flour) so I decided to try my hand at making rough puff pastry (quick puff). This turned out to be really easy, and a great success. I’ll post the recipe and method next week, I promise!
This improvised recipe turned out quite well, the only issue I had was the steaks were quite thin, and the pastry took longer than expected to cook so I ended up with fillet that was getting on for well-done. Luckily because it was wrapped in the pastry with the pâté it was still really moist and tender. If I used steaks that thin again I’d brown it for 30 seconds, instead of the 90 seconds I had browned it for.
Fillet steak – 1 per person
Pâté – 1-2oz/25-50g per person
Rough puff pastry (or shop-bought puff) – dough made with 4oz/125g flour
Olive oil – for steak and greasing
Egg – 1 for glaze
Equipment: Rolling pin, knife, frying pan, plate, spoon, baking try lined with baking paper/tin foil, pastry brush
- Heat the frying pan on a hot hob. Coat the steaks with a little olive oil and brown for 30 seconds either side. Set aside to cool.
- Roll out the pastry to about 0.5cm thick. Cut to size with the knife.
- Preheat the oven to 210°C/Fan 190°C/Gas 7, and place the lined and oiled baking tray in to heat up and avoid a soggy bottom on the pastry.
- When the steak is cool place on the pastry and top with the pâté.
- Brush the egg around all sides of the pastry, and fold over and in at the edges so it’s firmly sealed.
- Place on the preheated baking tray, brush with egg, and make small incisions in the top steam to escape.
- Bake in the top half of the oven for about 25 minutes until the pastry is golden brown.
- Leave to rest on a warm plate for 5 minutes before serving.