Beef En Croute With Marsala Sauce Recipe

Name: Beef En Croute With Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Beef en Croute; 1 tablespoon olive oil; 375 g of ready to roll puff pastry (or you could make your own); 1 1/2 lbs beef rump steak (or 4 steaks); 1 medium egg, beaten; For the Marsala Sauce; 9 ounces mushrooms, sliced; 3 teaspoons flour; 3/4 cup marsala wine; 3/4 cup chicken stock

Servings: persons

1
Heat the oven to 230c/425f.
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.
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.
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.
5
Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
6
Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
7
Place in the oven for about 20 to 25 minutes, or until pastry is golden.
8
For the sauce:.
9
Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
10
Add the sliced mushrooms and sautee for 3-4 minutes.
11
Add the flour and stir until it has mixed into the mushroom and oil.
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.
13
Bring to the boil.
14
Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
15
Serve the beef en croute with the sauce poured over.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the Beef en Croute, 1 tablespoon olive oil, 375 g of ready to roll puff pastry (or you could make your own), 1 1/2 lbs beef rump steak (or 4 steaks), and more.

Yes, Beef En Croute With Marsala Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef En Croute With Marsala Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions