The perfect dish to serve at a small dinner party, Steaks in Pastry Cases is well worth
Succulent Steaks in Pastry Cases make an unusual party dinner dish. all the preparation involved. Potato Croquettes and grilled tomatoes would be an ideal accompaniment to this dish.
1 teaspoon vegetable oil
4 rump steaks, about f-inch thick
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon chopped fresh chives or
½ teaspoons dried chives
2 oz. butter
2 tablespoons Madeira
8 oz. pate
1 lb. Puff Pastry
1 egg yolk, lightly beaten with
1 teaspoons water
8 fl. oz. Madeira Sauce
With the teaspoon of oil, grease a baking sheet. Set aside.
Place the steaks on a board and sprinkle them with the salt, pepper and chives. Set aside.
In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry them for 1 minute on each side. Pour over the Madeira and ignite it. Remove the pan from the heat and set aside for minute. With a slotted spoon, transfer the steaks to a plate. Set aside to cool. Place the steaks in the refrigerator to chill for 30 minutes.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Remove the steaks from the refrig-erator and transfer them to the prepared baking sheet, spaced well apart. Using a spatula or table knife, spread one-quarter of the pate over the top of each steak. Set aside.
Divide the dough into 4 equal pieces. Roll each piece into a rectangle large enough to cover the top and sides of the individual steaks.
Carefully lift the dough and lay it over the steaks, tucking the edges neatly under the steaks. Trim off any excess dough and reserve. Roll out the reserved trimmings and cut out dough leaves. Decorate the top edges of the dough-coated steaks with the leaves. With a sharp knife, make a 1-inch cross in the centre of each steak. Brush the dough with the egg yolk mixture.
Place the baking sheet in the centre of the oven and bake for 20 to 25 minutes or until the pastry is golden brown.
Remove the baking sheet from the oven. Transfer the steaks to warmed individual plates. Pour the Madeira sauce into a warmed sauceboat and serve im-mediately, with the steaks.