Hereford Striploin Steaks on pastry with mushrooms, tomatoes and a red wine jus
This recipe is perfect for a date night when your trying to impress, make life easier by using store bought pastry. It comes courtesy of Instagrammer Wexford Foodie.
- Serves 2
- 2 Certified Irish Hereford Prime striploin steaks
- Fresh short crust pastry
- Fresh parsley
- Red wine
Red Wine Jus
- 30g butter
- 1 cup of shallots
- 1 garlic clove crushed
- ½ cup dry red wine
- 1 cup of beef stock
Pre-heat your oven and get your short crust pastry into the desired shape you wish. I prefer to make little parcel shapes by cutting the pastry into squares and folding in the sides so it will hold the steak and jus better. Place into the oven and heat until you get a lovely golden brown short crust pastry.
Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.
Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2-3 minutes on each side (depending on thickness), then reduce the heat, add a knob of butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.
Add the baby tomatoes and mushrooms to the pan. Remove the tomatoes once they are soft and a little charred. Allow the mushrooms to turn a nice golden brown.
Get your steaks and slice them. Place the tomatoes and mushrooms onto the pastry parcels. Add the slices of steak and pour the red wine jus on top. Add springs of fresh parsley to the dish.