Tournedos en Croute

Tournedos en Croute

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A version of beef Wellington, these are individual steaks coated in pate and cooked 'en croute' (in pastry cases). They are splendid for a dinner party as they are very simple and quick to make, yet very special.
Servings: 4
Calories: 823


  • Butter for frying
  • 4 fillet steaks tournedos
  • Salt and freshly ground black pepper
  • 4 oz liver pate
  • 2 tbsp brandy or dry sherry
  • 7 1/2 oz packet frozen puff pastry thawed
  • 1 egg beaten to glaze


  • Melt a knob of butter in a large frying pan and heat until foaming. Add the steaks to the pan and saute for about 1 minute on each side. Remove from the pan, season to taste and set aside to cool.
  • Soften the liver pate with the brandy or sherry and spread over the steaks.
  • Roll out the dough into four squares large enough to encase the steaks. Wrap the squares around the steaks, sealing the edges with a little water.
  • Use the pastry trimmings to decorate the tops of the parcels with leaves, flowers, etc. Brush with beaten egg.
  • Place on a baking sheet and put into a fairly hot oven (200°C/400°F or Gas Mark 6).
  • Bake for 15 to 20 minutes or until the pastry is golden. Serve immediately with a green salad or a vegetable dish such as ratatouille.
Calories: 823 kcal
Carbohydrates: 25 g
Protein: 57 g
Fat: 54g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 257 mg
Sodium: 285 mg
Potassium: 747 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 4884 IU
Vitamin C: 1 mg
Calcium: 29 mg
Iron: 7 mg
Ingredients Beef, Beef Fillet
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