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1
Heat the oven to 230c/425f.
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2
Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
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3
Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
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4
Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
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5
Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
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6
Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
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7
Place in the oven for about 20 to 25 minutes, or until pastry is golden.
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8
For the sauce:.
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9
Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
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10
Add the sliced mushrooms and sautee for 3-4 minutes.
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11
Add the flour and stir until it has mixed into the mushroom and oil.
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12
Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
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13
Bring to the boil.
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14
Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
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15
Serve the beef en croute with the sauce poured over.
