Please note: If you have an apostrophe in your name, please don't include the apostrophe on the payment page
Beef
Beef En Croute
 |
|
Ingredients H 200g Mushrooms Knob of Butter 45g Streaky Bacon Smoked 200g Puff Pastry Sheet |
 |
Remove the flap from a H Bone |
 |
| Seam cut |
 |
| Trim off the fat |
 |
| Trim off the connective tissue |
 |
 |
| From the H Bone Flap cut a 300g ingot shaped piece of Beef making sure of an even thickness throughout. |
 |
 |
 |
| Tenderise beef with a tenderiser, season.� For this dish to work using H Bone and not Fillet tenderising is important.� Place in a hot frying pan with a little oil and seal on all sides. |
 |
| Allow to cool (both sides). Roll beef tightly in cling film to create a log shape |
 |
| Place in a refrigerator for a couple of hours to set |
 |
| Finely chop mushrooms or chop in a food processor.� Melt Butter in a pan and add mushrooms. Season and cook until all moisture is removed to create a mushroom duxelle (mush). |
 |
| � Place a sheet of cling film on a table, lay the streaky bacon out in an even layer, cover with another sheet of cling film, roll with a rolling pin to make a nice uniform layer. |
 |
| Place about 40g of cooked mushroom duxelle on top of the bacon and spread out over the bacon. |
 |
| Recover with the cling film, roll with a rolling pin to make a nice uniform layer. |
 |
 |
 |
| Take beef out of fridge, remove cling film, place on top of mushroom and roll the bacon and mushroom duxelle around the beef. |
 |
Wrap in clingfilm and chill |
 |
 |
| Cut pastry to house the steak log |
 |
| Cut the piece of pastry sheet slightly larger than the beef.� Place the beef on top of one piece |
 |
| Brush the edges of the bottom piece with water or egg wash |
 |
| Cut another piece with a lattice cutter to create a lattice pastry.� and put the lattice piece over the beef. |
 |
 |
 |
| Press down the edges and cut away any excess pastry.� You should end up with a beef en croute about 500g in weight. |
 |
 |
 |
 |
 |
| To cook remove from refrigerator 15 mins before cooking.� Place in a pre-heated over 200ºC for 25 mins.� Important: Allow to rest for 10 – 15 mins before cutting. Scott Brothers were selling these for £7.90 (serves two). The product is probably worth more and a better price could be achieved by others perhaps. |