Beef En Croute With Marsala Sauce

Recipe by angellore
READY IN: 45mins




  • 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.