A great meal for two.


  • 2 tblsp olive oil
  • 2 fillet steaks (about 200g each)
  • salt and freshly ground black pepper
  • knob butter
  • 1 onion (peeled and finely diced)
  • few sprigs thyme
  • 150 g button mushroom (very finely chopped)
  • 1 tblsp cream
  • 4 slices parma ham
  • small bunch chopped chives
  • 500 g puff pastry
  • 2 egg yolks (beaten)


  • Heat the olive oil and sear the steaks well. Season and add knob butter.
  • Remove from the pan and allow to cool.
  • Add the onion, thyme, mushrooms and cream to the pan and cook until soft and until the mixture is quite dry. Allow to cool.
  • When both the beef and mushrooms are cool enough to handle, lay three rectangular sheets of cling film onto a work surface and lay 2 slices of Parma ham on top.
  • Spread half the mushrooms on top and sprinkle with chives.
  • Place the steak in the middle and wrap in the cling film like a money bag.
  • Chill for at least an hour.
  • Roll out the pastry till 3mm in thickness. Chill for 10 minutes.
  • Place the steak in the middle and brush with egg yolk.
  • Bring the edges together and then seal up and smooth out the joins with your fingers and water.
  • Place the parcel on a small disc of greaseproof, paper seam side down, smooth and mould into a nice round shape and brush with more egg yolk.
  • Chill for and hour in the fridge.
  • Preheat oven to 180°C.
  • Place a non-stick baking tray in the oven to heat up.
  • Just before baking, score the pastry and then place on the hot baking tray and cook for about 12 minutes for rare meat, 15 for medium rare etc.
  • To serve, allow to rest for a few minutes and then slice in half.

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