Individual beef en croûtes

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Place the porcini mushrooms in a small bowl, pour over boiling water to just cover and leave to soak while you prepare the shallots and mushrooms.
2. Heat the butter and 1 tbsp oil in a large frying pan over a medium heat and cook the shallots and chestnut mushrooms for 10 minutes until tender. Drain the porcini (reserving the liquid) and finely chop. Add to the frying pan and cook for a further 5 minutes, seasoning with salt and pepper until you have a thickish paste. Remove from the heat, stir in the parsley and cool.
3. In another frying pan, heat the remaining oil until really hot, then sear the fillet steaks on either side for just 30 seconds each. Remove from the pan and set aside to cool.
4. Roll out the pastry to 2 x 25cm squares (reserve the pastry trimmings) and place the steaks in the middle. Spread 1 tbsp tomato paste over each steak, then top with the mushroom mixture. Wrap over the pastry, brushing with a little egg to help seal. Use the pastry trimmings to decorate the top of each parcel.
5. Brush the parcels with egg. Transfer to a baking tray and bake for 15-20 minutes until golden. Transfer to warmed serving plates and serve with a vegetable, such as green beans with red onion and redcurrants.