Boeuf en Croute

1. 1

   Roll our the puff pastry into a large disc.

2. 2

   Add 2 generous tablespoons full of the pate, and place the steak on top.

3. 3

   Add the red wine to a pan and over a fierce heat reduce this until only 2 tablespoons of wine remain.

4. 4

   Stir in a small knob of butter, whisking continuously.

5. 5

   Drizzle over the steak (the sauce should be very viscous and should not make the pastry too soggy).

6. 6

   Season to taste.

7. 7

   Fold over the pastry and seal at all sides.

8. 8

   If possible mold the pastry and trim so that the parcel appears to have no edges, and looks like a large ball of pastry.

9. 9

   Score diagonal marks on top of the pastry (though be careful not to go all the way through the pastry, it is best to use the back of a knife).

10. 10

    Egg wash the pastry.

11. 11

    Place in a moderate oven (350F/180C) for around 10-15 minutes, or until the pastry is golden and puffed.

12. 12

    Serve cut in two so you can see the steak exposed and rare inside, with a red wine jus (gelationous beef stock and red wine reduced until thick, and then a few knobs of butter whisked in to give the jus a glossy texture) and maybe a little spinach.

* Per serving · 4 servings · Values may vary.