Steak with mushroom puff tartlets

Recipe uploaded by

Mary Cadogan

8 ratings

Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.
2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

Oven sauté potatoes

Heat oven to 200C/fan 180C/gas 6. Peel 500g potatoes, then cut into small chunks. Cook in boiling salted water for 3 mins, drain well, then leave to dry. Heat 1 tbsp olive oil in a roasting tin. Add the potatoes, salt, pepper and a few thyme sprigs. Roast for 30-40 mins, turning halfway through until crisp and golden.

PER SERVING

565 kcalories, protein 42g, carbohydrate 22g, fat 34 g, saturated fat 12g, fibre 1g, salt 0.61 g

Latest comments and suggestions

• crazylady5zoeb

  06 February 2009

  crazylady5zoeb rated and commented on this recipe

  

  absolutley wonderful im 14 and managed to cook this myself the most besutiful result you could wish for i really advise anyone to try this its simple but looks and tastes very profetional

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• hungry

  11 February 2009

  hungry commented on this recipe

  Well, if an enthusiastic 14 year old can carry this off, I will give it a try for my next luncheon gathering. Will report back

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• Liza

  11 February 2009

  Liza rated and commented on this recipe

  

  ummm can you do anything to counter the mushrooms because i really what to do it but I'm allergic to mushrooms

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• Liza

  11 February 2009

  Liza commented on this recipe

  but very well done

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• k4y1

  14 February 2009

  k4y1 commented on this recipe

  I think I'll give it a go if a 14 year old tried it

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• SparklyJellyBaby

  14 February 2009

  SparklyJellyBaby commented on this recipe

  Perfect valentines day meal - thanks!

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• Janilou

  15 February 2009

  Janilou commented on this recipe

  Cooked this last night for my husband for valentines night, he loved it, the only change I made was cook the mushrooms with brandy instead of port, served it with "dead good chips" also from this site, and plain old peas, then we had Percy's lemon tart. Very successful!!

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• sexydriver

  15 February 2009

  sexydriver rated and commented on this recipe

  

  my other half made this for our valentines dinner i was well inpressed with both him and the food, would make again but maybe bulk up on sauce! We had velvety duck liver parfait for starters and sweet was chocolate souffles all from this site, and alot cheaper than heading out!

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• SASibbit

  15 February 2009

  SASibbit rated and commented on this recipe

  

  My husband and I made this as a joint effort for Valentine's Day, but added a mushroom and Madeira gravy (Claire Macdonald) as we thought it might be a little dry without it. My husband would like to add some pate next time, and I would like to try a different veg than spinach the next time. But definitely would make this recipe again.

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• SG1

  23 February 2009

  SG1 rated and commented on this recipe

  

  Very easy to make, I made it on valentines night and made the pastry heart shaped! We had rib eye steaks and it went down a treat. Will make again

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• kitchen_fairy

  26 February 2009

  kitchen_fairy rated and commented on this recipe

  

  This was a simple receipe but looked quite impressive. My steaks were quite thick so cooked for 3 minutes per side which was perfect for a medium steak. I made this using the port but I found it was too sweet for my taste and will use brandy next time as commented above. I also added more cream than the recipe states, about 4 tbsp. I used 150g of puff pastry as 100g just didn't seem enough and once rolled out can't be scrunched up and rolled again as it won't rise. I think the basic recipe is good but I think most people would probably tweak it a bit for their own preference.

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• clare

  05 March 2009

  clare commented on this recipe

  I made this to impress..and impress it did. It was easy and quick i used brandy instead of port with 2 tblsp of cream i would double up next time as i found there wasn't enough sauze for my liking.

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• poppit cakes

  10 August 2009

  poppit cakes commented on this recipe

  I made this dish but without the puff pastry case as I was Doing a pastry dessert. The sauce is very very nice but we found that we needed to add a bit more cream as the taste of the alcohol was a bit too strong

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• poppit cakes

  10 August 2009

  poppit cakes rated and commented on this recipe

  

  Forgot to rate it!

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• hell chef

  10 August 2009

  hell chef commented on this recipe

  good recipe good taest

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• weegayle

  07 October 2009

  weegayle commented on this recipe

  Fantastic recipe!! The secret is to get a very good quality tender fillet steak! The sauce was mouthwatering! I adjusted it by using brandy instead of port and I added some Porcini mushrooms too. Delicious!

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• weegayle

  07 October 2009

  weegayle rated this recipe

  

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Ingredients

• 100g puff pastry
• 1 tbsp olive oil , plus a little extra
• 1 shallot , finely chopped
• 100g chestnut mushrooms , chopped
• 1 tsp chopped thyme , plus sprigs to decorate
• 3 tbsp port or Madeira
• 1 tbsp double cream
• 2 fillet steaks , about 140g/5oz each

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Ingredients

• 100g puff pastry
• 1 tbsp olive oil , plus a little extra
• 1 shallot , finely chopped
• 100g chestnut mushrooms , chopped
• 1 tsp chopped thyme , plus sprigs to decorate
• 3 tbsp port or Madeira
• 1 tbsp double cream
• 2 fillet steaks , about 140g/5oz each

PER SERVING

565 kcalories, protein 42g, carbohydrate 22g, fat 34 g, saturated fat 12g, fibre 1g, salt 0.61 g

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