Luxury individual beef en croute with mushroom and truffle sauce

INGREDIENTS

50g butter

4 fillet steaks, each weighing about 300g

1 pack filo pastry

4 tablespoons dried breadcrumbs

Beaten egg

For the filling:

50g butter

1 medium onion, finely chopped 1 clove garlic, grated

1 tablespoon brandy

300g chestnut mushrooms, finely chopped

1 tablespoon porcini mushrooms, chopped

1 tablespoon truffle paste or oil 1 tablespoon mixed chopped herbs, eg thyme, tarragon

8 slices Parma ham

For the mushroom and truffle sauce:

25g butter

1 medium shallot, finely chopped 1 tablespoon brandy

100g chestnut mushrooms, finely chopped

1 tablespoon porcini mushrooms, chopped

1 teaspoon truffle paste

1 x 400ml can beef consommé 2 tablespoons double cream (optional)

2 tablespoons arrowroot dissolved in 4 tablespoons red wine

METHOD

First make the filling. Melt the butter, add the onions and cook slowly until soft. Stir in the garlic and cook for 30 seconds. Add the brandy and cook for another 30 seconds. Stir in the mushrooms and cook until soft and all the liquid has evaporated. Stir in the porcini and season with salt and pepper. Remove from the heat and stir in the truffle paste and herbs, then cool.

To prepare the steaks, cut the fillets in half. Melt half the butter in a large frying pan and seal the beef pieces all over, just lightly colouring them – do four at a time, just one minute on each side, remove and leave to cool.

To assemble, melt the remaining butter – you may need a little extra here. You are going to make eight money bag parcels, so cut the filo large enough to wrap up the pieces of fillet and the topping. Butter the squares of filo, laying one on top of the other to create pointed edges.

Spoon ½tbsp of breadcrumbs in the middle, wrap the fillet in a slice of Parma ham and place on top. Next, spoon an eighth of the mushroom filling on top and pack down nicely. Brush the edges of the filo with beaten egg, draw up to the centre and scrunch together to form the money bag. Place on a lined baking sheet.

Repeat until all the fillets are used up. I would put four parcels on two lined baking sheets so that they crisp up and brown nicely. Brush with beaten egg and bake 220°C/Fan 200°C/Gas 7 for 15 minutes until crisp and golden. Remove and leave to stand for five minutes before serving.

To make the sauce, melt the butter in a small pan, add the shallot, stir through and sauté until soft. Add the brandy and flame, using a long-nosed lighter.

When the flames go out, stir in the mushrooms, porcini and truffle paste and cook for two minutes to evaporate any liquid and concentrate the flavour. Pour in the consommé and double cream and bring to the boil. Season to taste with sea salt and black pepper. Thicken with the arrowroot, stirring constantly.