Fillet (Tenderloin) Steaks in Cream Cheese Pastry P

Name: Fillet (Tenderloin) Steaks in Cream Cheese Pastry Parcels (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 beef medallions (fillet or tenderloin cut 1 inch thick); 3 teaspoons butter; 2 cups cake flour; 1 pinch salt; 1 teaspoon mustard powder; 6 ounces butter; 8 ounces cream cheese; 3 teaspoons butter; 8 ounces ham, cut into strips; 1 garlic clove, crushed; 2 ounces spring onions, chopped; ½ cup fresh mushrooms, chopped; 3 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon; 3 teaspoons lemon juice; 2 ounces sour cream or 2 ounces cream cheese; 1 pinch salt; 1 pinch black pepper

Servings: persons

6 beef medallions (fillet or tenderloin cut 1 inch thick)
3 teaspoons butter
2 cups cake flour
1 pinch salt
1 teaspoon mustard powder
6 ounces butter
8 ounces cream cheese
3 teaspoons butter
8 ounces ham, cut into strips
1 garlic clove, crushed
2 ounces spring onions, chopped
½ cup fresh mushrooms, chopped
3 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
3 teaspoons lemon juice
2 ounces sour cream or 2 ounces cream cheese
1 pinch salt
1 pinch black pepper

1
FOR THE PASTRY:.
2
Sift dry ingredients together.
3
Cut (very cold) butter into smaller pieces and LIGHTLY rub into the dry ingredients with the fingertips.
4
Add the cream cheese, a little at a time, to form a stiff consistency.
5
Place pastry in a plastic bag and leave to rest in the refrigerator for 30 minutes.
6
Roll out thinly and cut into 5 inch squares.
7
Leave in refrigerator until needed.
8
FOR THE STUFFING:.
9
Heat the butter in a frying pan.
10
Saute the next 4 ingredients until softened.
11
Add remaining ingredients and blend in a food processor or liquidizer to a smooth consistency.
12
Refrigerate until needed.
13
STEAKS AND ASSEMBLY:.
14
Lightly brown the steak medalions in butter.
15
Spoon a little stuffing on the centre of a pastry square, place the steak on top, followed with a little more stuffing.
16
Bring the four sides of the pastry together and shape like a bundle of laundry.
17
Secure with a toothpick and garnish with thin strips of pastry.
18
(The parcels may be frozen at this point).
19
Brush pastry with a little beaten egg to glaze and bake on a greased baking tray at 475 F for 20-25 minutes or until golden-brown.
20
(Serve with Sherried Mushroom Sauce - Recipe #291073).

1346

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 6 beef medallions (fillet or tenderloin cut 1 inch thick), 3 teaspoons butter, 2 cups cake flour, 1 pinch salt, and more.

Yes, Fillet (Tenderloin) Steaks in Cream Cheese Pastry Parcels (Oamc) 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!

Fillet (Tenderloin) Steaks in Cream Cheese Pastry Parcels (Oamc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions