• It’s basically just beef in pastry, but there’s nothing basic about this amazing flavour combination. Individual boeuf en croûte are tender and juicy, wrapped in layers of golden goodness. An absolutely mouthwatering dish.

    Individual boeuf en croûte

    Serves: 4
    Cooking Time: 1 hr


    • 1 onion, peeled
    • 250g portabellini mushrooms
    • 30ml (2 tbsp) butter
    • salt and freshly ground black pepper, to taste
    • pinch of nutmeg
    • 4 beef fillet steaks
    • sea salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) butter
    • 30ml (2 tbsp) brandy
    • 500g puff pastry
    • 1 large egg, beaten



    Preheat the oven to 220ºC.


    Using a food processor, chop the onion and mushrooms separately, as finely as possible.


    Melt the butter in a medium frying pan. Add the onions and mushrooms, season and add the nutmeg. Coat well with the butter, lower the heat and allow the mixture to slowly cook, uncovered, for approximately 30 minutes. Stir every few minutes to ensure that all the liquid is evaporating.


    Remove the mixture from the heat, place in a bowl and refrigerate until completely cooled.


    Season the steaks and heat the butter in a large non-stick frying pan over high heat. Sear the steaks for 1 minute on each side, add the brandy and fry for a further 30 seconds. Remove from the heat and allow to cool.


    Lightly roll the pastry out on a floured surface. Cut into 4 squares. Lightly brush the surface of each pastry square with the egg.


    Place 3 tbsp of the mushroom mixture in the middle of each pastry square and top with a steak. Spoon another 3 tbsp of mushroom mixture on top of each steak. Bring the four pastry corners together to enclose the steak. Brush with the remaining beaten egg, place on a baking tray and bake in the preheated oven for 25 minutes for a medium-rare boeuf en croûte.


    To drink: The steak will need a sturdy red. Try a Bordeaux-style blend dominated by Cabernet Sauvignon.