Fillet (Tenderloin) Steaks in Cream Cheese Pastry Parcels (Oamc)

  1. FOR THE PASTRY:.
  2. Sift dry ingredients together.
  3. Cut (very cold) butter into smaller pieces and LIGHTLY rub into the dry ingredients with the fingertips.
  4. Add the cream cheese, a little at a time, to form a stiff consistency.
  5. Place pastry in a plastic bag and leave to rest in the refrigerator for 30 minutes.
  6. Roll out thinly and cut into 5 inch squares.
  7. Leave in refrigerator until needed.
  8. FOR THE STUFFING:.
  9. Heat the butter in a frying pan.
  10. Saute the next 4 ingredients until softened.
  11. Add remaining ingredients and blend in a food processor or liquidizer to a smooth consistency.
  12. Refrigerate until needed.
  13. STEAKS AND ASSEMBLY:.
  14. Lightly brown the steak medalions in butter.
  15. Spoon a little stuffing on the centre of a pastry square, place the steak on top, followed with a little more stuffing.
  16. Bring the four sides of the pastry together and shape like a bundle of laundry.
  17. Secure with a toothpick and garnish with thin strips of pastry.
  18. (The parcels may be frozen at this point).
  19. Brush pastry with a little beaten egg to glaze and bake on a greased baking tray at 475 F for 20-25 minutes or until golden-brown.
  20. (Serve with Sherried Mushroom Sauce - Recipe #291073).

beef, butter, cake flour, salt, mustard powder, butter, cream cheese, butter, ham, garlic, spring onions, fresh mushrooms, fresh tarragon, lemon juice, sour cream, salt, black pepper

Taken from www.food.com/recipe/fillet-tenderloin-steaks-in-cream-cheese-pastry-parcels-oamc-292396 (may not work)

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