Preparation time: 20 minutes
Cooking time: 20 minutes
1 tbsp butter
700g (1½lb) rump steak
1½ tsp paprika
2 tbsp olive oil
1 large red onion, sliced into rings
2 garlic cloves, finely chopped
400g (14oz) button mushrooms, sliced
2 tsp chopped thyme
2 tbsp tomato purée
2 tbsp Dijon mustard
150ml (5floz) crème fraîche
375g (13oz) all-butter puff pastry
1 egg yolk, lightly beaten
- Trim the steaks, cut into thin strips and place in a bowl. Season and add the paprika; toss to coat. Heat a frying pan over a high heat. Add 1 tbsp oil and a handful of steak strips. As soon as the strips are sealed, remove them to a warm plate. Cook the rest in batches, adding extra oil as needed, until all the meat is sealed.
- Melt the butter in the pan. Add the onion; cook until soft. Add the garlic, mushrooms and thyme; cook for 4 minutes. Then add the tomato purée; cook for 1 minute. Return the meat to the pan; add the mustard. Take off the heat and stir in the crème fraîche.
- Preheat the oven to 220°C/R7. Use a large ramekin or saucer to cut out 4 rounds of pastry; cut a hole in the middle of each one. Spoon the beef filling into the ramekins. Mix the egg yolk with 1 tbsp water and use to wet the edges of the ramekins, then press the rounds on. Brush the pastry with more of the wash; bake for about 20 minutes, until the pastry is golden brown.
Recipe and image courtesy of waitrose.com