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

Ingredients

4 people

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@bettbossi.ch

Sirloin steak

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

Filling

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

Pastry parcels

2 puff pastry dough, rolled into a rectangle
4tbsp breadcrumbs
1 egg
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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.

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

How-tos

Cutting onions

Cutting onions

Cleaning mushrooms

Cleaning mushrooms

Cutting and chopping herbs

Cutting and chopping herbs

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