Sirloin steaks in puff pastry

Sirloin steaks in puff pastry

Total: 1 hr 30 min. | Active: 40 min.
Nutritional value / people: 908 kcal
, Fat: 48 g
, Carbohydrate: 73 g
, Protein: 46 g


4 people


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

Sirloin steak

a little clarified butter
4 sirloin steaks
½ tsp sweet paprika
¾ tsp salt
a little pepper


½ bunch parsley
1 onion
200 g oyster mushrooms
clarified butter
1 tbsp lemon juice
to taste salt
to taste pepper

Pastry parcels

2 puff pastry dough, rolled into a rectangle
4 tbsp breadcrumbs
1 egg
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How it's done

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Sirloin steak

Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 secs. each side, remove, season.


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.


Coat with egg and pierce several times.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: leafy salad.
Tip: Replace oyster mushrooms with button mushrooms.


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