Beef En Croute With Marsala Sauce Recipes

BEEF EN CROUTE WITH MARSALA SAUCE

Steps:

• Heat the oven to 230c/425f.
• Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
• Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
• Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
• Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
• Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
• Place in the oven for about 20 to 25 minutes, or until pastry is golden.
• For the sauce:.
• Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
• Add the sliced mushrooms and sautee for 3-4 minutes.
• Add the flour and stir until it has mixed into the mushroom and oil.
• Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
• Bring to the boil.
• Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
• Serve the beef en croute with the sauce poured over.

BOEUF EN CROUTE

Steps:

• Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
• In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
• Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.