Fillet Steak en Croûte

Name: Fillet Steak en Croûte
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves to serve 4
Ingredients: 4 fillet steaks about 1" (2.5cm) thick; salt and pepper; 7 oz Ardennes pâté; 2 x 8 oz puff pastry; egg

Ready in 30 mins + waiting

Recipe by Graham

"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.

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

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.
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.
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'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.