- 4 x 160g beef eye fillet steaks
- sea salt flakes and freshly-ground black pepper
- ¼ cup extra virgin olive oil
- 500g button mushrooms, finely chopped
- ¼ bunch dill, finely chopped
- ½ cup plain flour
- 3 eggs
- 1 bunch English spinach leaves
- 250g puff pastry, rolled to 4mm thick
- fig, almond and radicchio salad, to serve
Preparation time: 30 minutes
Cooking time: 2 hours
1 Preheat oven to 200°C. Season the steaks with salt and pepper, then rub with half the olive oil. Sear in a pan set over a high heat, until browned on all sides. Set aside to cool. Fry the mushroom in the remaining oil in a pan over a moderate heat until softened, then mix in the dill and place in a sieve to drain.
2 Whisk the flour, 1 egg, ¾ cup water and a pinch of salt until smooth. Ladle ¼ cup at a time into a non-stick crepe pan and cook for 1 minute. Turn over, then cook for one more minute. Once eight crepes are cooked, cut each with a 10cm round cutter.
3 Blanch the spinach leaves until wilted, refresh under cold running water, then drain and squeeze dry. Carefully separate the leaves, then wrap each steak. Cover in mushroom mixture, then arrange on a crepe disc and place a second crepe on top.
4 Cut four 12cm puff pastry discs, and four 16cm puff pastry discs. Beat the remaining eggs and brush one side of each pastry disc. Place the beef stacks on the small pastry discs, then put the second pastry disc eggs side down on top.
5 Press the edges together tightly, then place on a lined oven tray and brush the tops with egg. Set aside for 10 minutes, then brush again. Score decoratively with a sharp knife, then bake for 25 minutes. Until deep golden and crisp. Serve immediately with fig, almond and radicchio salad.