Garlic-Rosemary Steak and Herb Butter
with Mushroom and Spinach Vol-au-Vents
Channel your inner chef with our simplified way to make this classic French puff pastry technique. Puff pastry can sense your fear, so be gentle but confident with it and the payoff will be worth it! We almost forgot to mention the tender steak topped with melty herb butter.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
1 sprig
Rosemary
3 unit
Garlic, cloves
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Mushrooms
113 g
Baby Spinach
56 g
Leek, sliced
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Chicken Broth Concentrate
113 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
7 g
Parsley
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
3.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Grease an unlined baking sheet with 1 tbsp oil. Set aside in the fridge to chill. Remove 1 1/2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. (NOTE: Save softened butter for step 3.) Remove the pan from heat. Fill a small bowl with water. Remove the greased baking sheet from the fridge, then unroll puff pastry onto it. (NOTE: For 4 ppl, work with one pastry sheet at a time keeping the second in the fridge until ready to use.)Cut pastry into 4 equal-sized rectangles. Transfer 2 pastry rectangles to a parchment-lined baking sheet, arranging 1-inch apart. Pierce the two pastry rectangles several times with a fork.
Using a cookie cutter or a glass, leaving at least a 1/2-inch border, cut circles out of the middle of the remaining 2 pastry rectangles. Transfer pastry circles to the baking sheet next to pierced pastry rectangles. Using your finger, wet a 1/2-inch border on the pierced pastry rectangles with some water, then stack cut pastry rectangles on top. Press down gently to adhere to create shells. (NOTE: For 4 ppl, repeat steps with the second puff pastry sheet and another parchment-lined baking sheet.)Brush pastry tops with melted butter, leaving any remaining butter in the pan. Season with a pinch of salt. Bake shells and circles in the middle of the oven until golden-brown, 16-18 min. (For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway through.)
Meanwhile, peel, then mince or grate 1 garlic clove (dbl for 4 ppl). Peel, then smash remaining garlic cloves with a heavy bottom pot. Roughly chop spinach. Thinly slice mushrooms. Finely chop parsley. Strip rosemary leaves from stem, then roughly chop. Pat steak dry with paper towels. Add softened butter, 1/2 tbsp parsley (dbl for 4 ppl) and 1/4 tsp minced garlic to another small bowl. Season with salt and pepper, to taste, then mash with a fork until combined.
When vol-au-vents are done, remove from the oven, then switch the oven to high broil. Add smashed garlic to the pan with remaining melted butter, then heat over medium-high. While the pan heats, season steak with salt and pepper, then sprinkle rosemary over both sides. When the pan is hot, add 1 tbsp oil (use same for 4 ppl), then steak. Sear until golden-brown, 1-2 mins per side. Remove the pan from heat, then transfer steak and garlic to another unlined baking sheet. Broil steak in the middle of the oven until cooked to desired doneness, 6-9 min.** Carefully wipe the pan clean.
Return the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms and leeks. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Season with salt and pepper. Add remaining minced garlic, then sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring often, until veggies are coated, 30 sec. Add cooking wine. Cook, stirring constantly, until wine reduces slightly, 30 sec. Stir in broth concentrate and cream. Bring to a simmer over medium-high. Once simmering, add spinach. Cook, stirring often, until spinach wilts and filling thickens slightly, 3-5 min. Season with pepper, to taste.
Remove the pan with mushroom-spinach filling from heat. Stir in remaining parsley. Thinly slice steak. Divide vol-au-vent shells and steak between plates. Spoon mushroom-spinach filling into vol-au-vent shells. Arrange pastry circles on top of vol-au-vents. Dollop herb butter over steak.
