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Sirloin steaks in puff pastry
40 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 908
  • Fat about 48g
  • Carbohydrates about 73g
  • Protein about 46g
This is needed
This is needed for 4 people
Sirloin steak
  • 0.5 tsp sweet paprika
  • a little pepper
  • 0.75 tsp salt
  • 4 sirloin steaks
  • a little clarified butter
  • 1 onions
  • 0.5 bunch parsley
  • 200 g oyster mushrooms
  • clarified butter
  • 1 tbsp lemon juice
  • to taste salt
  • to taste pepper
Pastry parcels
  • 2 puff pastry dough, rolled into a rectangle
  • 4 tbsp breadcrumbs
  • 1 egg
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And that's how it's done
And that's how it's done
Sirloin steak
Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 secs. each side, remove, season.
Finely chop the parsley, finely chop the onions and mushrooms.
Heat a little clarified butter in the same frying pan and sauté everything.
Add the lemon juice, season. Completely reduce the liquid and leave the filling to cool completely.
Pastry parcels
Halve the flaky pastry crosswise. Place 1 tablespoon of breadcrumbs and 1/4 of the filling in the centre of each section of dough.
Place the steaks on the sections of dough.
Beat the egg. Coat the edges of the dough with the egg, fold over and press down with a fork.
Place the pastry parcels with the seam downwards on a baking tray lined with baking paper.
Coat with egg and pierce several times. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.