Recipes

for 2 to 3 persons

We need:
200 g of puff pastry
400 g of sirloin of beef
oil for spreading of baking tin
crushed back pepper, salt

for mushroom paste:
1 soup-spoon of oil
50 g of spring onion
1 tea-spoon of chopped dried thyme
100 g of fresh mushrooms (or field agarics)
2 cloves of garlic
1 soup-spoon of chopped chives
crushed black pepper, salt

Proceeding:
1. We prepare mushroom paste: we chop onion to small pieces and roast it with chopped thyme and black pepper for 1 minute. We add peeled mushrooms chopped to larger pieces and chopped garlic. We add salt and fry it for about 5 minutes, stirring it between whiles. Then we mix the blend to a fine paste. Finally we admix chives.

2. We spread puff pastry on floury table to the shape of rectangle with the thickness of about 0,5 cm.

3. We wash sirloin and remove sinews from the surface with a sharp knife. We dry it and spread it with salt and spice as a whole. Then we put meat on heated grill or fry pan and roast it on each side (also on edges) for about 1 minute so that it would get thin brown crust.

4. We spread mushroom paste on puff pastry. We put roasted sirloin on it and spread the remaining paste on the top and sides of sirloin. We fold the longer side of the dough over sirloin, spread it with water and cover it by the other side of the dough. We pack the sirloin well also from aside. We cut the remains of the dough, lightly punch it in palm and spread it again and cut it to wider strips which we spread with water and „stick“ it effectively on meat pack. We move it to a smaller baking tin spread with oil and bake it in the oven in the temperature of 180 °C for 20 minutes so the dough would get the goldish colour.

5. When we take the baked steak out of the oven, we cover it by dry dishtowel and let it rest for about 5 minutes. Then we cut it with sharp knife to 1,5 cm slices and serve it with roasted potatoes, crispy vegetables and brown sauce that you can prepare the day before.

Tip for the crispy vegetables:
We cut root vegetables and green bean to strips and parboil it in the small amount of water al dente, then we quickly cool it in cold water and stew it on the small amount of butter. Then we add salt, spice and spread it with green chives.

Tip for quick brown sauce:
We cut 1 onion and 2 cloves of garlic into small pieces and roast it on the small amount of butter. Then we add 1 soup-spoon of smooth flour and after while we add 2 soup- spoons of tomato paste. We stir it and water it with 300 ml of red wine and boil it for about 3 minutes. When the alcohol vaporizes we add little hot water, bouillon and boil it as long as the original amount is reduced to one half. We can zest it with sweet bay, smoked red pepper or celery.