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    Beef Stroganoff with a Puff Pastry Topping

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      Beef Stroganoff with a Puff Pastry Topping

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    Beef Stroganoff with a Puff Pastry Topping

    Strips of fillet steak are dusted in paprika and cooked in brandy to make this special dinner for two.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    • 300g Waitrose British Beef Fillet Steak
    • 1/3 x 375g pack ready-rolled puff pastry
    • 2 tbsp olive oil, plus extra for brushing
    • 1 onion, finely sliced
    • 2 cloves garlic, crushed
    • 1 tsp paprika
    • 2 tbsp brandy
    • 100ml double cream

    Method

    1. Preheat the oven to 200°C, gas mark 6. Cut the fillet steak into 5mm strips and set to one side. Unroll the pastry and cut into 2 squares approximately 12cm x 12cm. Make some small heart shapes with the trimmings and place on the centre of each pastry top. Place the pastry on an oiled baking sheet, brush with olive oil and bake for 15 minutes until puffed and golden.
    2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan and fry the onion for 3-4 minutes. Add the garlic and continue to cook for 1 minute more. Tip the onion and garlic mixture onto a plate, cover with foil and keep warm.
    3. Toss the fillet strips in the paprika. Add the remaining oil to the pan over a high heat and seal the beef for 2 minutes. Remove the pan from the heat and pour in the brandy. Allow to bubble for 1 minute then return the pan to the heat and stir in the onions and cream. Cook gently for 2-3 minutes then season to taste.
    4. Spoon the beef mixture into 2 warmed round serving dishes or directly onto warmed plates and top with the cooked pastry lids. Serve immediately with Waitrose Pea, Leek & Spinach Medley (find in the chiller cabinet).
    5. Cook's Tips The pastry lids can be made ahead. Warm for 5 minutes in the oven at 180°C, gas mark 4 before serving. The stroganoff can be made a couple of hours in advance, chilled and then reheated when needed.

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    Cook's tips

    The pastry lids can be made ahead. Warm for 5 minutes in the oven at 180°C, gas mark 4 before serving. The stroganoff can be made a couple of hours in advance, chilled and then reheated when needed.

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