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BEEF en CROUTE, MUSHROOMS and BLUE CHEESE
Ingredients
4 fillet steaks or slices from a fillet of beef
500g (1lb 2oz) ready-made puff pastry
Rosenborg-Castello® Blue in oil
100g (4 oz) mushrooms, diced
Black pepper
Beaten egg to glaze
Serves 4
Method
1. Heat some of the oil from the cheese jar in a pan and quickly seal steaks all over until they are golden brown. Put to one side on kitchen paper to cool.
2. Add a little more of the oil to pan and gently sauté mushrooms, stir in half to three quarters of the cheese and allow to cool.
3. Preheat oven to 220°C/425°F/Gas 7. Roll out pastry on a floured surface and cut into
4 equal rectangles, keep any trimmings.
4. Place 1/8th of mushroom mix on centre of one pastry piece, top with one steak and top that with further 1/8th mix. Brush edges of pastry with beaten egg, bring up around filling and wrap like a parcel, pressing edges together to seal. Place smooth side up on a baking tray. Repeat with remaining ingredients and then brush each parcel with beaten egg. Decorate if desired with leaves cut from trim.
5. Bake for approx. 15 minutes until pastry risen and golden.
Rosenborg-Castello® Extra Creamy Blue In Oil
