prep 0:10 total 0:25
Roll our the puff pastry into a large disc. Add 2 generous tablespoons full of the pate, and place the steak on top. Add the red wine to a pan and over a fierce heat reduce this until only 2 tablespoons of wine remain. Stir in a small knob of butter, whisking continuously. Drizzle over the steak (the sauce should be very viscous and should not make the pastry too soggy). Season to taste.
Very easy to make, always impressive main course.
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