Meat & Poultry
119
Serves 4
Dish: large bowl, greased baking sheet
Oven Accessory: no accessory then enamel shelf in lower position
then wire shelf in lower position
Filling:
15g (1/2 oz) dried porcini mushrooms
15g (1/2 oz) butter
225g (8oz) mushrooms
1 large onion, peeled and finely chopped
150ml (1/4 pt) red wine
4 fillet steaks, roughly 150g (6oz) each
375g (11oz) puff pastry
15ml (1tbsp) brandy
1 large egg, beaten
salt & pepper
Soak porcini mushrooms in boiling water for 20 mins. Drain and finely chop. Fill the Steam
Water Tank. Put the butter, all the mushrooms and onions in a bowl. Place on base of oven
and cook on HIGH MICROWAVE for 3 mins. Add wine to the mushroom mixture and cook
on HIGH MICROWAVE for 7-8 mins. Preheat oven on CONVECTION 220°C. Place the
fillets on the enamel shelf and cook on CONVECTION 220°C for 20 mins. Allow to cool.
Cut the pastry into 4 pieces and roll each piece out to a 15cm x 15cm (7 in.) square and
brush with beaten egg. Place a 1/4 of the mushroom mixture into the centre of each pastry
square and place a fillet on top. Season. Bring the corners of the pastry to the centre and
place on the baking sheet. Brush with beaten egg. Place on wire shelf and cook on
CONVECTION 220°C for 15 mins for medium rare, 20 mins for medium and 25 mins for
well done.
Cooking method
Ingredients
Mini Boeuf En Croute
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