- Serves: 4
- Cook Time: 30 minutes
- Prep Time:
- Effort: medium
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 100 g St. George's mushrooms, chopped
- 6 sprigs thyme
- 15 g butter
- 30 ml brandy
For the crepes
- 250 g plain flour
- 3 eggs
- 600 ml milk
- 2 tbsp chopped parsley
For the steaks
- 4x200 g fillet beef steaks
- 1 tbsp English mustard
- 400 g ready-to-roll puff pastry
- 1 egg, beaten
- hollandaise sauce
- spring vegetables, lightly blanched
1. Heat the olive oil in a frying pan and fry the garlic and shallots for 5 minutes, until soft but not coloured.
2. Add the chopped mushrooms, thyme and butter, and stir in the brandy.
3. Transfer the mixture to a blender and process until coarsely chopped. Return to a saucepan and cook over a gentle heat until all the liquid has evaporated.
4. For the pancakes, sieve the flour into a bowl and make a well in the centre. Combine the eggs, milk and parsley, and add to the flour.
5. Lightly oil a non-stick pan and make the crepes - the mixture should make 10-12 pancakes.
6. Preheat the oven to 220C/gas 7. Season the beef fillets and sear on all sides for 30 seconds. Remove from the pan and brush all over with the mustard.
7. Lay the pancakes out on the counter and spread with the mushroom mixture.
8. Place the beef fillets on top of the pancakes and fold each one around the beef. You might have a few pancakes spare - any extra ones can be frozen.
9. Roll out the pastry to 4 rectangles, each measuring 20 x 40cm. Lay the fillets on the lower part of each rectangle.
10. Brush the pastry around the beef with water, and fold the top part of over the fillets. Seal the edges of the pastry together, and glaze with beaten egg. Bake the pasty-wrapped beef for 8-10 minutes - the beef should still be pink in the centre.
11. Serve with hollandaise sauce and fresh spring vegetables.
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