- 4 x 125g (4 oz) fillet steaks
- 1 teaspoon oil sea salt and cracked black pepper
- 2 x 375g (13 oz) packets store-bought puff pastry
- 2 tablespoons wholegrain mustard
- 1 egg, lightly beaten
Method
- Preheat the oven to 200 degrees C or 390 degrees F.
- Trim the steaks, brush with the oil and sprinkle with salt and pepper.
- Heat a frying pan over high heat. Add the steaks and cook for three minutes each side or until well browned. Remove from the pan.
- Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick.
- Cut 4 x 14cm (51/2 in) rounds for the base and 4 x 16cm (6 in) rounds for the tops.
- Line a tray with baking paper and place the four pastry bases on the tray.
- Top each with a piece of beef and 1/2 tablespoon mustard.
- Brush the pastry edges with the egg and top with the remaining rounds of pastry.
- Press the edges to seal and brush the pastry top with the egg.
- Bake for 20 minutes or until the pastry is golden and the beef is cooked.
