10 g dried porcini mushrooms, soaked in boiling water, 10 g butter, 2 tbsp. olive oil, 2 shallots, finely chopped, 75 g chestnut mushrooms, finely chopped, 2 tbsp. flat leaf parsley, finely chopped, 2 sun-dried tomatoes, 2 x 175 g thick-cut beef fillet steaks, 375 g puff pastry and 1 egg, beaten
In the kitchen
- Chop shallots, chestnut mushrooms, parsley and sundried tomatoes.
- Roll out the pastry to approximately 2 x 25cm squares.
- Reserve the pastry trimmings for decoration.
- Beat the egg in a small bowl.
- Soak the porcini mushrooms in boiling water and finely chop.
On the grill
- Set your grill up for indirect high heat.
- Place the butter and olive oil into a frying pan suitable to use on the grill and place on a medium heat.
- Cook the shallots and chestnut mushrooms for 10 minutes, until tender.
- Drain the porcini mushrooms, finely chop and add to the frying pan. Cook for a further 5 minutes, season with salt and black pepper to taste. Remove from the heat and stir through the parsley and sundried tomatoes.
- Sear the steak for 30 seconds, on each side, for 30 seconds. Remove from the grill and allow to cool.
- Place the steaks in the middle of the pastry squares and top with the mushroom mixture.
- Take all four corners to meet in the centre and pinch together to make a seal.
- Brush with egg wash and decorate with the pastry trimming shaped into hearts.
- Add to a grill tray, lined with parchment. Place onto the grill over an indirect heat and bake for 20-25 minutes until the pastry is cooked through and golden.
- Leave to rest for 5 minutes and serve.