Steak with mushroom puff tartlets

Steak with mushroom puff tartlets

These are sort of deconstructed Beef Wellingtons, but the result is much lighter and crisper

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 35 mins

Method

  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).
Try

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.

Balsamic spinach

Wash 250g young spinach leaves thoroughly, removing any tough stalks. Set the spinach leaves in a colander, then pour over boiling water from the kettle until all the leaves are wilted. Press out as much liquid as possible with the bottom of a saucer. Heat a drizzle olive oil in a pan, add the spinach and a splash balsamic vinegar, season well, then warm through.

PER SERVING

565 kcalories, protein 42.0g, carbohydrate 22.0g, fat 34.0 g, saturated fat 12.0g, fibre 1.0g, sugar 4.0g, salt 0.61 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo crazylady5zoeb

    06 February 2009

    crazylady5zoeb rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Liza

    11 February 2009

    Liza rated and commented on this recipe

    5 stars

    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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  • Binder photo Liza

    11 February 2009

    Liza commented on this recipe

    but very well done

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  • Binder photo 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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  • Binder photo SparklyJellyBaby

    14 February 2009

    SparklyJellyBaby commented on this recipe

    Perfect valentines day meal - thanks!

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  • Binder photo 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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  • Binder photo sexydriver

    15 February 2009

    sexydriver rated and commented on this recipe

    5 stars

    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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  • Binder photo SASibbit

    15 February 2009

    SASibbit rated and commented on this recipe

    4 stars

    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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  • Binder photo Jersey Girl

    23 February 2009

    Jersey Girl rated and commented on this recipe

    5 stars

    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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  • Binder photo kitchen_fairy

    26 February 2009

    kitchen_fairy rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo poppit cakes

    10 August 2009

    poppit cakes rated and commented on this recipe

    4 stars

    Forgot to rate it!

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  • Binder photo hell chef

    10 August 2009

    hell chef commented on this recipe

    good recipe good taest

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  • Binder photo 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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  • Binder photo weegayle

    07 October 2009

    weegayle rated this recipe

    5 stars

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  • Binder photo rara1301

    07 January 2010

    rara1301 rated this recipe

    5 stars

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  • Binder photo Simon

    09 February 2010

    Simon rated this recipe

    4 stars

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  • Binder photo Knickerbocker

    27 February 2010

    Knickerbocker rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

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
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PER SERVING

565 kcalories, protein 42.0g, carbohydrate 22.0g, fat 34.0 g, saturated fat 12.0g, fibre 1.0g, sugar 4.0g, salt 0.61 g

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