Ingredients: |
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4x100g thick cut eye fillet steaks
salt and freshly ground black pepper
2 sheets of frozen puff pastry
1 egg yolk beaten with a little cold water
Sour Cream and Mustard Sauce
100ml Beef stock
250g Country Goodness Sour Cream Lite
2tbsp wholegrain mustard
2tbsp parsley, finely chopped
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Method:
Sprinkle steaks with salt and pepper.
Heat a heavy, non-stick frying pan over a high heat. Pan fry the steaks 1 minute each side. Remove from pan and allow them to cool.
Cut the pastry sheets in half and cut a thin strip of pastry off each sheet, so that you have 4 ribbons, each 3mm wide.
Wrap the steaks in pastry to form small parcels. Wet the edges to secure.
Turn the parcels over with the seams underneath. Decorate with the ribbons of pastry, tying little bows and sticking them onto the parcels with a little water.
Brush the pastry with the egg wash and place on a baking tray. Chill for 30 minutes.
Preheat the oven to 200ºC. Bake for 25 minutes. The pastry should be puffed and golden and the steak medium rare.
Sour Cream Mustard Sauce
Bring stock to the boil, add remaining ingredients together and serve.
Produces: 4 Servings
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