Beef En Croute With Marsala Sauce - cooking recipe

Ingredients

For the Beef en Croute
1 tablespoon olive oil
375 g of ready to roll puff pastry (or you could make your own)
1 1/2 lbs beef rump steak (or 4 steaks)
1 medium egg, beaten
For the Marsala Sauce
9 ounces mushrooms, sliced
3 teaspoons flour
3/4 cup marsala wine
3/4 cup chicken stock

Preparation

Heat the oven to 230c/425f.
Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
Place in the oven for about 20 to 25 minutes, or until pastry is golden.
For the sauce:.
Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
Add the sliced mushrooms and sautee for 3-4 minutes.
Add the flour and stir until it has mixed into the mushroom and oil.
Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
Bring to the boil.
Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
Serve the beef en croute with the sauce poured over.