A hunk of fillet steak
Ready-made puff pastry
1 beaten egg to glaze
Marinade as above
- Slice the steak lengthwise and submerge in the marinade.
- Cover and leave for twenty-four hours in the fridge.
- Remove the meat and pat dry.
- Cook the marinade down until the mixture thickens.
- Sandwich the meat slabs with the paste – not too much, mind.
- Roll out the pastry big enough to completely enclose the meat.