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
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
88g
Carbs
17g
