ingredients
serves 4
4 fillet steaks, about 4 ounce each
salt and pepper
1/2 tbsp olive oil
13 ounce pack puff pastry
flour, to dust
5 ounce pack Boursin (soft herb cheese), sliced into 4 rounds
4 rosemary sprigs
1 medium egg, lightly beaten, to glaze
method
1. Season the steaks all over with salt and pepper. Heat the olive oil in a large heavy-based pan and brown the steaks on each side for 1 minute. Transfer to a plate and leave to cool.
2. Roll out the puff pastry on a lightly floured surface to a 14 inch square. Cut a 1/8 inch strip from each edge of the square and set aside. Cut the pastry square into quarters.
3. Put a Boursin round in the centre of one square of pastry, then top with a steak. Season well with salt and pepper. Brush the pastry edges with water, then bring the corners up over the filling to meet in the middle and make a parcel. Crimp the edges to seal the parcel. Repeat to make the other 3 parcels.
4. Turn the parcels over and top each with a rosemary sprig. Cut each strip of reserved pastry in half and brush with water. Lay 2 pastry strips, damp-side down, across the rosemary sprig to form a cross and wrap around each parcel. Brush the parcels with beaten egg and put on to a baking sheet with the seams underneath. Chill for 10 minutes.
5. Bake the steak parcels at 220°C (400°F) for 25 minutes until the pastry is golden; the steak will be medium rare. For well-done steaks, cook for a further 5 minutes.
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