This recipe from Simon Bryant - The Cook and the Chef. As it's not listed on this site thought I would include it as it is such a wonderful recipe. THANKS SIMON!
To make pastry:
Sift flour & salt, add cubed butter/lard and mix with a knife.
Add enough water to form a stiff dough.
Roll out on a floured surface in a rectangular shape.
Fold in three, rotate & roll again. Fold ends in again, rotate & roll again. Repeat once more.
Rest pastry for 30 minutes.
To make crepes:
Sift flour & salt & sugar into bowl. Beat eggs & milk together, adding cooled melted butter.
Whip into flour mixture & rest in the refrigerator for 30 minutes.
Brush a non stick pan with butter & oil & heat the pan.
Ladle 1/3 - 1/2 cup crepe batter into hot pan & cook for 1-2 minutes.
Flip crepe & cook other side for 40 seconds or so.
Remove from pan & place onto a sheet of greaseproof paper, continue to cook remaining crepe batter & separate each with a layer of
To prepare steak and mushroom/onion pate:
Bring beef fillets to room temperature.
Season beef with salt & pepper & drizzle with olive oil
Cook individual eye fillets in a hot pan until sealed & browned on all surfaces.
In the same pan gently saute onion until soft & transparent.
Add mushrooms, bay leaf & fresh thyme leaves.
Season with salt & pepper add white wine & simmer gently until the mixture is dry-ish.
Add flat leaf parsley.
Roll out the pastry long enough & wide enough to cover your beef.
Lay crepes over pastry & then spoon/spread a layer of mushrooms/onions/garlic onto crepe.
Place beef on top of mushroom mix, bring crepe up to enclose sides then top with another crepe to hold lower crepe in place.
Bring pastry up the sides of the crepe/beef & crimp at the top.
Brush pastry with beaten egg yolk/water & refrigerate for 10-20 minutes to cool pastry.
Bake @ 220DegC for 15 minutes if cooking individual eye fillets - test with probe thermometer - medium rare = 65-67DegC.
You need to extend cooking time to 30 minutes if cooking whole eye fillet.
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