Ingredients for Beef En Croute With Marsala Sauce
- 1 tablespoon olive oil
- Puff Pastry
- Rump Steak
- 1 large egg, beaten
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- Marsala Wine
- 1/2 cup chicken stock
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef En Croute With Marsala Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef En Croute With Marsala Sauce
- Preheat oven to 230°C (425°F).
- Heat a large oven-safe skillet over high heat. Add 1 tablespoon olive oil.
- Season steaks generously with salt and pepper. Sear steaks for 2-3 minutes per side until nicely browned. Set aside to cool slightly.
- Remove steaks from skillet, reserving oil. Add sliced mushrooms (1 cup) to the skillet and sauté for 3-4 minutes until softened.
- Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1/2 cup Marsala wine and 1/2 cup chicken stock. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly.
- Unroll 1 sheet (14.1 oz) of puff pastry. Cut into 4 equal squares.
- Roll each square into a rectangle large enough to enclose a steak.
- Place a steak in the center of each pastry rectangle.
- Wrap the pastry tightly around the steak, crimping the edges to seal. Place seam-side down on a baking sheet.
- Brush the pastry with 1 beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and the steak is cooked to your liking.
- Serve the Beef En Croute immediately, spooning the Marsala sauce over the top.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
88g
Carbs
17g
