I love this meal. Gosh, it is totally a meal to hook into when you are hankering for a filling, meaty feed! I think my inspiration came from seeing someone on TV do this with a WHOLE eye fillet muscle wrapped in pastry and baked in a wood fired oven. Now unless you are feeding the local football team, or fancy eating this meal every night for a month, I don’t recommend that (although I must admit it looked really impressive!). Instead, I always do individual eye fillet steaks instead – and it gives me a more favourable meat-to-crunchy-puff-pastry ratio!
So this recipe was requested by an old mate of mine from school – Ari, this one is for you!
- 500g of white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves of garlic roughly chopped
- 4 sprigs of fresh thyme (and if you don’t have this, some dried thyme will do)
- 2 tbs butter
- 2 tbs olive oil
- Salt and pepper
- 2-3 eye/rib fillet steaks
- Oil for browning
- Salt and pepper for seasoning
- 12 strips of proscuitto (if desired)
- 2 tbs of Dijon or French whole seeded mustard
- Throw in the first 4 ingredients into a food processor whiz till finely chopped
- Heat your butter and olive oil on a medium heat and saute your mushroom mixture for 8-10 min until most of the liquid has evaporated then season to taste and set aside.
- Season the steaks with oil, salt and pepper
- Sear in a hot pan until browned, remove set aside to cool slightly
- Shingle your proscuitto (if you want to use it) and cover it evenly with the duxelles. Season with pepper.
- Place the slightly cooled beef onto the duxelles and smear with mustard. Roll up and cover tightly with clingwrap, twisting the ends. Place in the fridge to cool for 20 min.
- Unwrap the beef
- Cover completely with puff pastry, and seal the ends by folding under and pressing.
- Place seam down on a baking paper lined tray
- Brush the top with egg wash (I also decorate with puff pastry shapes) and put a couple of small slits on the top to allow steam to escape
- Bake at 200 degrees Celcius for about 20 min (depends on how big your steaks are – mine are usually small – around 200g) and I prefer my steak on the rarer side of medium.
Serve with roasted vegetables and mashed potatoes with a mushroom sauce!
I hope you have a go at this recipe. It is a favourite.
Until next time, keep cooking! Don’t forget to give me a like and a share, and post me a pic of your attempt of this dish if you have a go! I love to see what you guys do too!