croûte" in French literally means "in crust", but they use the word croûte to mean pastry. Fillet Steak en Croûte
iis exactly that - a steak wrapped in a pastry crust - and it looks good and tastes good.
How to make Fillet Steak en Croûte:
Sprinkle the steaks with salt and freshly ground pepper and place under a preheated hot grill for one minute on each side, to seal the meat. Allow to completely cool.
Roll out the pastry to a thickness of about ¼" (5mm). If you can buy the pastry already rolled, so much the better. Spread the cooled steaks with the pâté and wrap each one in pastry, with the join underneath. Decorate the tops with shapes cut from the pastry trimmings and brush with beaten egg.
Bake on a flat baking tray in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 15-20 minutes until golden brown. Serve with Potato and Pea Nests
and a little White Sauce
You can fully prepare the steaks for the oven and place them back in the fridge. Then all you have to do when your guest are ready to eat is cook the steaks.