Fillet (tenderloin) Steaks In Cream Cheese Pastry Parcels (oamc)

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 40 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 beef medallions (fillet or tenderloin cut 1 inch thick)
• 3 teaspoons butter
• 2 cups cake flour
• 1 pinch salt
• 1 teaspoon mustard powder
• 6 ounces butter
• 8 ounces cream cheese
• 3 teaspoons butter
• 8 ounces ham, cut into strips
• 1 garlic clove, crushed
• 2 ounces spring onions, chopped
• 1/2 cup fresh mushrooms, chopped
• 3 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
• 3 teaspoons lemon juice
• 2 ounces sour cream or 2 ounces cream cheese
• 1 pinch salt
• 1 pinch black pepper

Recipe

• 1 for the pastry:.
• 2 sift dry ingredients together.
• 3 cut (very cold) butter into smaller pieces and lightly rub into the dry ingredients with the fingertips.
• 4 add the cream cheese, a little at a time, to form a stiff consistency.
• 5 place pastry in a plastic bag and leave to rest in the refrigerator for 30 minutes.
• 6 roll out thinly and cut into 5 inch squares.
• 7 leave in refrigerator until needed.
• 8 for the stuffing:.
• 9 heat the butter in a frying pan.
• 10 saute the next 4 ingredients until softened.
• 11 add remaining ingredients and blend in a food processor or liquidizer to a smooth consistency.
• 12 refrigerate until needed.
• 13 steaks and assembly:.
• 14 lightly brown the steak medalions in butter.
• 15 spoon a little stuffing on the centre of a pastry square, place the steak on top, followed with a little more stuffing.
• 16 bring the four sides of the pastry together and shape like a bundle of laundry.
• 17 secure with a toothpick and garnish with thin strips of pastry.
• 18 (the parcels may be frozen at this point).
• 19 brush pastry with a little beaten egg to glaze and bake on a greased baking tray at 475 f for 20-25 minutes or until golden-brown.
• 20 (serve with sherried mushroom sauce - "sherried" mushroom sauce).