Para versão Portuguesa clique aqui: “Bife Escondido em Massa Folhada”
300g sirloin steak
1 sheet puff pastry
200g fresh mushrooms, sliced
A drizzle olive oil
1 tbsp butter
2 garlic cloves finely chopped
2 tbsp port/madeira wine or sherry
Salt and pepper to taste
Season steaks with salt and pepper. Into a hot frying pan drizzle the olive oil and place the steaks. Seal for no more than 2 minutes on each side and remove from pan. They should have a nice brown colour. Spread mustard over steaks and set aside. Pre-heat oven to 180ºC. In the same frying pan where steak was sealed, place butter and garlic. When butter has melted add mushrooms and season with salt and pepper. Cook for 2 or 3 minutes and add wine. Cook for a further 3 minutes and remove from heat.
Spread the puff pastry and in the middle place strained mushrooms. Lay the steak on top and fold pastry into a parcel being sure to seal all ends and to leave the seams on the bottom. Make a few diagonal marks with the back of the knife and brush with beaten egg. Make sure not to cut into pastry when making the marks. Place in the oven for 20 minutes until pastry is golden coloured.