Fillet (Tenderloin) Steaks in Cream Cheese Pastry Parcels (Oamc)
- Reviews 1
Ready In: 2 hrs 5 mins
Serves: 6
Ingredients
- 6 beef medallions (fillet or tenderloin cut 1 inch thick)
- 3 teaspoons butter
CREAM CHEESE PASTRY
- 2 cups cake flour
- 1 pinch salt
- 1 teaspoon mustard powder
- 6 ounces butter
- 8 ounces cream cheese
STUFFING
- 3 teaspoons butter
- 8 ounces ham, cut into strips
- 1 garlic clove, crushed
- 2 ounces spring onions, chopped
- 1⁄2 cup fresh mushrooms, chopped
- 3 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
- 3 teaspoons lemon juice
- 2 ounces sour cream or 2 ounces cream cheese
- 1 pinch salt
- 1 pinch black pepper
Directions
- FOR THE PASTRY:
- Sift dry ingredients together.
- Cut (very cold) butter into smaller pieces and LIGHTLY rub into the dry ingredients with the fingertips.
- Add the cream cheese, a little at a time, to form a stiff consistency.
- Place pastry in a plastic bag and leave to rest in the refrigerator for 30 minutes.
- Roll out thinly and cut into 5 inch squares.
- Leave in refrigerator until needed.
- FOR THE STUFFING:
- Heat the butter in a frying pan.
- Saute the next 4 ingredients until softened.
- Add remaining ingredients and blend in a food processor or liquidizer to a smooth consistency.
- Refrigerate until needed.
- STEAKS AND ASSEMBLY:
- Lightly brown the steak medalions in butter.
- Spoon a little stuffing on the centre of a pastry square, place the steak on top, followed with a little more stuffing.
- Bring the four sides of the pastry together and shape like a bundle of laundry.
- Secure with a toothpick and garnish with thin strips of pastry.
- (The parcels may be frozen at this point).
- Brush pastry with a little beaten egg to glaze and bake on a greased baking tray at 475 F for 20-25 minutes or until golden-brown.
- (Serve with Sherried Mushroom Sauce - Recipe #291073).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off