|Rump steak||700 Gram|
|Paprika||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Red onion||1 Large, sliced into rings|
|Garlic||2 Clove (10 gm), finely chopped|
|Button mushrooms||400 Gram, sliced|
|Chopped thyme||2 Teaspoon|
|Tomato puree||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Creme fraiche||150 Milliliter|
|All butter puff pastry||375 Gram|
|Egg yolk||1 , lightly beaten|
Trim the steak, cut into thin strips and place in a bowl.
Season and add the paprika; toss to coat.
Heat a frying pan over a high heat.
Add 1 tbsp oil and a handful of steak strips.
As soon as the strips are sealed, remove them to a warm plate.
Cook the rest in batches, adding extra oil as needed, until all the meat is sealed.
Melt the butter in the pan.
Add the onion; cook until soft.
Add the garlic, mushrooms and thyme; cook for 4 minutes.
Then add the tomato puree; cook for 1 minute.
Return the meat to the pan; add the mustard.
Take off the heat; stir in the creme fraiche.
Preheat the oven to 220°C/gas 7.
Use a large ramekin or saucer to cut out 4 rounds of pastry; cut a hole in the middle of each one.
Spoon the beef filling into the ramekins.
Mix the egg yolk with 1 tbsp water and use to wet the edges of the ramekins, then press the rounds on.
Brush the pastry with more of the wash; bake for about 20 minutes, until the pastry is golden brown.