READY IN
30 mins

+ waiting
Fillet Steak en Croûte Recipe

Fillet Steak en Croûte

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

"en croûte" in French literally means "in crust", but they use the word croûte to mean pastry. Fillet Steak en Croûte is exactly that - a steak wrapped in a pastry crust - and it looks good and tastes good.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 15 Minutes

Ingredients for Fillet Steak en Croûte

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
fillet steaks about 1" (2.5cm) thick
 
salt and pepper
7 oz
Ardennes pâté
2 x 8 oz
puff pastry
 
egg

 

How to Cook Fillet Steak en Croûte

  1. Sprinkle the steaks with salt and freshly ground pepper and place under a preheated hot grill for one minute on each side, to seal the meat. Allow to completely cool.
  2. Roll out the pastry to a thickness of about ¼" (5mm). If you can buy the pastry already rolled, so much the better. Spread the cooled steaks with the pâté and wrap each one in pastry, with the join underneath. Decorate the tops with shapes cut from the pastry trimmings and brush with beaten egg yolk.
  3. Bake on a flat baking tray in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 15-20 minutes until golden brown. Serve with Potato and Pea Nests and a little White Sauce.

 
Graham GRAHAM'S HOT TIP:
You can fully prepare the steaks for the oven and place them back in the fridge. Then all you have to do when your guest are ready to eat is cook the steaks.
 
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Reviews of Fillet Steak en Croûte

Rating 3 out of 5 - Many cooks will make this recipe again May 12 2014
Very good except that the underside of the pastry was a bit wet with the juices. I guess the only way to stop that would be to wrap the steak and pate in cured ham like a Spanish Jamon de Guijuelo, but that would change the whole flavor. The taste was great, juicy tender steak and pate. Everyone loved, it but I just felt a bit let down by the pastry underneath.
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again April 14 2013
Ahhh this was sooo good! 15 minutes just got the pastry nicely golden, leaving the steak rare in the middle. I was tempted to use a cooking thermometer, but didn't bother in the end, and it didn't matter. The pâté soaks up some of the steak juices, so the pastry stays crispy. My husband loved it, and so did I.
(7 reviews)
 

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