Prep 15 mins
Cook 30 mins
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.
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
- 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.
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!
This was delicious! I used 2 tenderloin steaks and half a packet of wholewheat puff pastry, and made the full amount of mushroom sauce. Marinated steaks in Worcestershire sauce, raw garlic, salt and pepper. Thanks for sharing!
What an interesting twist on steaks! The sauce is delicious too. We'll make these again. Thanks for the recipe!