14 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
  • 14 Ratings

The English have relished meat baked in pastry since Shakespeare's day. This one is made easy by using frozen puff pastry.

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Ingredients

Directions

  • In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.

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  • Cut thawed pastry into 2 portions. Spread 1 tablespoon pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends.

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  • Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white.

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  • Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.

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  • Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.

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  • Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef. Makes 2 servings.

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Tips

Recipe may be doubled to serve 4.

Nutrition Facts

743 calories, (4 g saturated fat, 122 mg cholesterol, 985 mg sodium, 46 g carbohydrates, 36 g protein.


Reviews

14 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2