This recipe is for two people but it is easy to increase the amount for a crowd.

You will need:

Two scotch fillet steaks

Two sheets of puff pastry

Pate or liverwurst

A handful of small mushrooms

A splash of red wine

Oil for cooking

 One egg for the egg wash

Salt and pepper

Method:

Add a tablespoon of oil to a frying pan and heat on a medium – hot hotplate. 

Brown the steaks lightly on both sides. Remove from the pan. 

Add a little extra oil and cook the mushrooms until they are soft. Add the wine and cook for a few extra minutes or until the liquid is reduced. 

Take the pan from the heat. 

Grease an oven proof dish. 

Take a sheet of puff pastry and spread it with about  two teaspoons of pate or liverwurst and then place the browned steak in the centre of the sheet. Put half the cooked mushrooms onto the steak. 

Make a parcel with the pastry and turn the parcel upside down onto the oven proof dish so the smooth side is up. 

Repeat with the other sheet of pastry and steak. 

Brush the parcel with an egg wash (1 beaten egg )

Use a knife to cut some small slits in the top of the parcels. 

The dish can be place in the refrigerator until you are ready to cook them. 

Cook in a moderately hot oven for approximately 45-50 minutes. The pastry will puff up and brown. If you prefer your beef  to be rare, reduce the cooking time by around 10 minutes. 

Serve with a green salad. 

Enjoy!

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Gillian (and Andrew)