Fillet Steak en Croute
|Fillet steaks||2 (1 Inch Thick)|
|Ardennes pate||3 Ounce (75 Gram)|
|Frozen puff pastry||7 1⁄2 Ounce, thawed (1 Packet, 215 Gram)|
|Beaten egg||1 Cup (16 tbs) (As Required, To Glaze)|
Sprinkle the steaks with pepper and put under a hot grill for 1 minute on each side.
Cool and spread with pate.
Cut the pastry in half and roll out each piece to a 5 mm (1/4 inch) thickness.
Wrap the steak in the pastry, with the join underneath.
Decorate the top with shapes cut from the pastry trimmings and brush with beaten egg.
Bake in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 15 to 20 minutes, until golden brown.