Recipe by angellore
My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients.
Top Review by Baby Kato
What a novel way to serve steak, loved the puff pastry. I used sirloin steak in this dish and we found it a little tough. The sauce was incredible even without the marsala sauce, which I omitted because my dh doesn't drink. I will definitely try this again but with a different cut of meat. Thank you for sharing your recipe with us angellore. Made for Pac 2011!
For the Beef en Croute
- 1 tablespoon olive oil
- 375 g of ready to roll puff pastry (or you could make your own)
- 1 1⁄2 lbs beef rump steak (or 4 steaks)
- 1 medium egg, beaten
For the Marsala Sauce
- 9 ounces mushrooms, sliced
- 3 teaspoons flour
- 3⁄4 cup marsala wine
- 3⁄4 cup chicken stock
Directions See How It's Made
- Heat the oven to 230c/425f.
- Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
- Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
- Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
- Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
- Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
- Place in the oven for about 20 to 25 minutes, or until pastry is golden.
- For the sauce:.
- Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
- Add the sliced mushrooms and sautee for 3-4 minutes.
- Add the flour and stir until it has mixed into the mushroom and oil.
- Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
- Bring to the boil.
- Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
- Serve the beef en croute with the sauce poured over.