Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sirloin steak
Filling
Pastry parcels
How it's done
Sirloin steak
Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 secs. each side, remove, season.
Filling
Finely chop the parsley, finely chop the onions and mushrooms.
Heat a little clarified butter in the same frying pan and sauté everything.
Add the lemon juice, season. Completely reduce the liquid and leave the filling to cool completely.
Pastry parcels
Halve the flaky pastry crosswise. Place 1 tablespoon of breadcrumbs and 1/4 of the filling in the centre of each section of dough.
Place the steaks on the sections of dough.
Beat the egg. Coat the edges of the dough with the egg, fold over and press down with a fork.
Place the pastry parcels with the seam downwards on a baking tray lined with baking paper.
Bake
Coat with egg and pierce several times.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
| Serve with: | leafy salad. |
|---|---|
| Tip: | Replace oyster mushrooms with button mushrooms. |
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