4 steak fillets, 3/4-inch thick
Salt and Pepper to taste
6 Tablespoons butter
2 cups finely chopped mushrooms
Pinch of dried thyme
1 Tablespoon fresh chopped parsley
1 pound flaky pastry (Pepperidge Farm)
1 egg, lightly beaten
1 clove garlic, crushed
1 cup red wine
2 Tablespoons whipping cream
Run salt and pepper into the steaks. Melt 4 Tablespoons of the butter in a large frying pan over medium heat
and, when sizzling, cook the steaks for 1 minute on each side. Remove from the pan and allow them to get cold. Place cold steaks in the refrigerator.
Lightly saute 1 cup of the mushrooms in the pan juices. Add the thyme and parsley, and allow to cool.
Roll out the flaky pastry until fairly thin and cut into 4 equal-sized rectangles that are large enough to cover the top and sides and to tuck under the steaks.
Preheat oven to 325 degrees. Remove the steaks from the refrigerator and place on an oiled baking sheet with space between each one. Put a spoonful of mushroom mixture on the top of each steak and entirely wrap each steak with a rectangle of pastry. Cut a few slits in the top to allowthe steam to escape.
Brush the pastry with a little beaten egg and place the baking sheet in the center of the oven for 15 – 30 minutes, according to how well done you like your meat. Melt the remaining butter in the frying pan and add the remaining
mushrooms, garlic, wine, salt and pepper. Cook the sauce until it reduces by roughly one quarter and then, just before serving, stir in the whipping cream. Thicken with cornstarch. Pour mushroom sauce over pastry and serve.