Steak, Cranberry and Mushroom En Croute

2tbsp olive oil
75g/3oz chestnut mushrooms, finely chopped
1 clove garlic, finely crushed
50g/2oz frozen cranberries
4tbsp fresh flat-leaf parsley, chopped
4 (400g/14oz) fillet steaks
1 (500g) pack chilled shortcrust pastry
1 beaten egg to glaze
Roasted beetroot and carrots to serve

1. Preheat the oven to 200C / Fan 180 / Gas mark 6. Heat the oil in a 
large heavy-bottom frying pan and cook the mushrooms over a high heat 
for 1-2 minutes until golden and cooked through. Add the garlic and cook 
for another minute. Remove from the heat and toss in the cranberries and 
flat-leaf parsley. Season with freshly ground black pepper and salt.

2. Heat a large, heavy-bottom frying pan until hot, season the steaks 
well and seal on each side in the hot pan for a few seconds. Remove and 
cool.

3. Roll out the pastry on a lightly floured surface until thin and cut 
into 4 x 20cm/8in rounds. Place a steak fillet in the centre of each and 
spoon a quarter of the filling on top.

4. Gather the pastry up and over the filling in folds and press in teh 
centre to seal. Place all 4 parcels onto a baking sheet and lightly 
brush with the beaten egg to glaze.

5. Bake in the centre of the preheated oven for 20-25 mins until the 
pastry is golden. Serve hot with the roasted vegetables.

To roast beetroot and carrots: Trim 450g/1lb raw, peeled beetroot and 
cut into wedges. Peel 1 bunch of carrots and cut in half lengthways. 
Place both in a large roasting tin and toss in 2tbsp olive oil. Roast in 
a hot oven (200C / Fan 180C / Gas mark 6) for 30 minutes until golden 
and lightly charred in places. Toss in 1tbsp clear honey and 2tbsp 
fresh, chopped parsley and serve.

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$Id: steak_cranberry_mushroom_en_croute.txt,v 1.1 2004/01/12 22:14:55 joel Exp $