Striker Chef's Fine Dining Style Pâté en Croûte

Name: Striker Chef's Fine Dining Style Pâté en Croûte
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Beef short rib (or tenderloin) 300g; Salt to taste; Pepper to taste; Garlic 3 cloves; Thyme 10 sprigs; Butter 2 tbsp; Button mushrooms 10-15; Scallion 1 stalk; Whole grain mustard 2 tbsp; Spinach 1 handful; Puff pastry dough 2 sheets; Egg yolk 1; Coarse salt a pinch; Water 200ml; Consommé cube (vegetable flavor) 1; Truffle paste 1 tbsp; Greek yogurt 1 tbsp

A traditional French fine dining dish baked in the oven, filled with moist beef and rich mushroom duxelles inside a crispy pastry.

🙋 Recommended for

⭐ Those who want to impress guests with a visually stunning dish comparable to high-end restaurants.
⭐ Gourmets who want to experience the unique and rich harmony of baking pastry and steak.

45 min Difficulty Hard Meat & mains

Main ingredients 🥩

Beef short ribGarlicThymeButterButton mushroomsScallionWhole grain mustardSpinachPuff pastryEgg yolkConsommé cubeTruffle pasteGreek yogurt

Tags 🏷️

Fine dining Oven dish Year-end dish Home party

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Beef short rib (or tenderloin) 300g
Salt to taste
Pepper to taste
Garlic 3 cloves
Thyme 10 sprigs
Butter 2 tbsp
Button mushrooms 10-15
Scallion 1 stalk
Whole grain mustard 2 tbsp
Spinach 1 handful
Puff pastry dough 2 sheets
Egg yolk 1
Coarse salt a pinch
Water 200ml
Consommé cube (vegetable flavor) 1
Truffle paste 1 tbsp
Greek yogurt 1 tbsp

Recipe 🍳

Season the beef generously with salt and pepper on both sides.
Sear the beef in a hot pan over high heat to brown the exterior quickly, then turn off the heat. Add garlic, thyme, and butter to infuse with herb butter flavor while resting.
Lightly chop the button mushrooms in a blender. Sauté them in the same pan used for the beef with the chopped white parts of the scallion over high heat until dry and crumbly, then add spinach, salt, and pepper to create the mushroom duxelles.
Spread whole grain mustard on a thinly rolled puff pastry sheet. Place the mushroom duxelles and then the beef on top, and wrap it tightly like a spring roll.
Cover with another sheet of puff pastry, pressing to ensure no air pockets, and trim the edges into a neat rectangle.
Brush the surface evenly with egg yolk, make leaf-like scratches with a small knife, and sprinkle with coarse salt. Bake in a preheated oven at 200°C (392°F) for 10 minutes.
In a pot, combine water and the consommé cube and reduce by half over high heat. Stir in the truffle paste. Turn off the heat, then mix in the Greek yogurt and the green parts of the chopped scallion to complete the sauce. Serve with the pâté en croûte.

Quickly sear the beef's exterior over high heat and infuse with herb butter.
Sauté minced mushrooms, scallions, and spinach until dry to make duxelles.
Spread mustard on puff pastry, add duxelles and beef, then wrap.
Cover with another pastry sheet, seal, brush with egg wash, shape, and bake at 200°C for 10 minutes.
Mix consommé, truffle paste, and Greek yogurt for the sauce and serve alongside.

Cooking tips 💡

Ensure all moisture is evaporated when making the mushroom duxelles to prevent the pastry from becoming soggy and to maintain crispiness.
Thoroughly brushing the pastry surface with egg yolk before baking will result in an appetizing golden-brown color.
When finishing the sauce, mix in the Greek yogurt off the heat using residual warmth to ensure a smooth, lump-free sauce.

Shop ingredients on Coupang(Ad)

Beef short rib Garlic Thyme Butter Button mushrooms Scallion Whole grain mustard Spinach Puff pastry Egg yolk Consommé cube Truffle paste Greek yogurt

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