Ingredients
- 1 Nice Sized Thick Filet Mignon Steak...2 inches thick at least shopping list
- 2 Tablespoons butter...unsalted butter...softened shopping list
- Fresh Coarse Ground Pepper shopping list
- 1/2 teaspoon Garlic...minced...optional, if you don't like garlic shopping list
- 1 Slice Lord Of The Hundreds...or...1 Slice Winnimere...or...1 Slice White Stilton Gold...thick shopping list
- ~ Gotcha Covered ~ shopping list
- 1 Sheet Puff Pastry...roll out just a little bit shopping list
- 1 Egg...free range shopping list
- 1 Tablespoon Olive Oil shopping list
- ~ Gotcha Served ~ shopping list
- Creamy Horseradish Sauce shopping list
- 1 Cup Sour Cream shopping list
- 1 to 2 Tablespoon Horseradish...to your preference...and...not the other style...the real deal! shopping list
- 1/4 teaspoon Full Grain Mustard...optional shopping list
How to make it
- Trim any fat from the steak...sprinkle with pepper...spread top with one Tablespoon butter.
- In a narrow roasting pan...bake in a four hundred twenty five degree oven...butter side up...for ten minutes.
- Place in frigidaire til cold.
- Roll out puff pastry a little bit and cut in half.
- Spread steak with garlic...top with cheese.
- Place cheese side down onto center of pastry square...fold pastry over...moisten edges and seal well.
- Place seam side down onto sheet lined with parchment paper.
- Prick top...cover in glad wrap...and re~chill for one hour.
- Beat the holy crap out of the egg in the oil...and brush the top and sides of the pastry with it.
- Bake in the center of pre~heated four hundred twenty five degree oven for twenty five minutes.
- Serve with Horseradish Sauce...if desired
- 'Pen' dleton...Freedom Rider :o)
- ~ and ~
- Oh!
- One Six Pack ~ Big Grin ~
- Plus...A 'Sunday'...alongside a Guinness...No,not the 'Book Of World Records'...Well,then again,maybe :o) a cake with an Irish Cream Topping...Saturating the senses and satisfying!
- ~ Enviably Epicurean ~
- Oh,Shucks!
- Just call it 'Fate'
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