Hereford Striploin Steaks on pastry with mushrooms, tomatoes and a red wine jus

by Wexford Foodie

This recipe is perfect for a date night when your trying to impress, make life easier by using store bought pastry. It comes courtesy of Instagrammer Wexford Foodie.

This recipe is perfect for a date night when your trying to impress, make life easier by using store bought pastry. It comes courtesy of Instagrammer Wexford Foodie.

Cooking Time:

Serves: 2

INGREDIENTS

Pastries

Red Wine Jus

METHOD

  1. Pre-heat your oven and get your short crust pastry into the desired shape you wish. I prefer to make little parcel shapes by cutting the pastry into squares and folding in the sides so it will hold the steak and jus better. Place into the oven and heat until you get a lovely golden brown short crust pastry.

  2. Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.

  3. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.

  4. Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2-3 minutes on each side (depending on thickness), then reduce the heat, add a knob of butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.

  5. Add the baby tomatoes and mushrooms to the pan. Remove the tomatoes once they are soft and a little charred. Allow the mushrooms to turn a nice golden brown.
  6. Get your steaks and slice them. Place the tomatoes and mushrooms onto the pastry parcels. Add the slices of steak and pour the red wine jus on top. Add springs of fresh parsley to the dish.

Discover More Recipes

Print Friendly, PDF & EmailPrint

Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

Consumers choose excellence

Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

Intro