Beef Fillet Steak with French Pate
Published 21st December, 2021
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 20 Mins
Ingredients
- 4 x 200 g Barossa Fine Foods Beef Fillet Steaks
- 200 g French Pate
- Sea Salt
- Black Pepper
- Olive Oil
- 250 g Portobello Mushrooms
- 2 tbsp Olive Oil
- 2 Cloves Garlic, minced
- 2 tbsp Chopped Italian Parsley
- 100 g Butter
- 1 bunch English Spinach
- 1 Sheet Puff Pastry
- 1 Egg, beaten
Method
- Preheat oven to 180℃
- Place the puff pastry sheet on a board and cut out simple leaf shapes. Place the shapes on a tray lined with baking paper, brush lightly with the beaten egg and bake until puffed and golden brown.
- Allow the steaks to come to room temperature before cooking. Brush the steaks with olive oil and season with sea salt and pepper. Preheat a char grill, barbecue or heavy-based pan to very hot. Cook the steaks for 3–4 minutes on each side, then allow to rest for 5 minutes before serving.
- To prepare the mushrooms: Trim the mushroom stalks and slice. Heat the olive oil in a large heavy-based frypan over high heat, add the mushrooms and brown for a few minutes on each side. Add the butter and garlic and sauté for 2 minutes. Reduce the heat, add the chopped parsley and cook for a further minute.
- Serve: Place the wilted spinach on the plate, top with the steaks, add the mushrooms and pastry leaves, then finish with a slice of the French pâté. Serve with gravy.
where to find us
- Find Barossa Fine Foods’ smallgoods in leading independent supermarkets and our retail stores across South Australia.
