This quite traditional steak and ale pie are given an extra touch of luxury and flavor with the addition of Oysters and brown chestnut mushrooms. This recipe can be used with most medium to dark beers or stouts, including Guinness or even substitute with red wine. I prefer to use an excellent brown ale. Read more about steak house ho chi minh.
- 1 kilogram of Rump Steak
- 12 Oysters
- 250 grams of brown chestnut mushrooms
- 2 medium-sized onions
- 2 tablespoons of fresh thyme leaves
- 300 milliliters of beef stock
- 300 milliliters of brown ale, beer or red wine
- 45 milliliters of extra virgin olive oil
- 30 grams of butter
- 2 tablespoons of plain flour
- Sea Salt and freshly ground black pepper
- 400 grams of Puff Pastry
- 1 egg
Place the flour in a bowl or plastic bag. Add the sea salt and freshly ground black pepper to season. Cut up the rump steak into 2-inch pieces and toss around in the flour so that all sides are coated. For more information you can read steak ho chi minh.
Heat up 25 milliliters of the extra virgin olive oil and 15 grams of the butter in a flameproof casserole dish or large pan. Fry off the meat chunks in small batches until all pieces are browned on all sides. With all the steak removed from the pan, add the remaining butter and extra virgin olive oil. Peel and chop the 2 onions and brown them off in the pan over medium heat. Then put the steak and any juices back into the pot. Add the beef stock and the brown ale or red wine and the 2 tablespoons of fresh thyme leaves. Put the pan or casserole back onto a medium heat and bring to the boil. Pre-heat the oven to 300F/150C/Gas2. Put the lid on the dish or cover the pan and cook in the oven for 90 minutes.
At the end of this cooking time, take the casserole out of the oven and sieve out the pieces of steak and onions with a slotted spoon and put them in a 3-pint pie dish. Reduce the remaining liquid down to approximately 1 pint. Shell the oysters and cut the brown chestnut mushrooms into quarters. Add the oysters and mushrooms to the steak in the pie dish, distributing them as evenly as possible and pushing them down into the gaps. Then pour over the reduced liquid. Or you can check steak house ho chi minh.
Roll out the puff pastry to a size about 1 inch bigger than the size of the pie dish. Cut off a 1/2 inch strip all the way around. Beat up the egg in a small bowl and using a pastry brush, lightly coat the rim of the pie dish before putting this strip of pastry around the edge of the plate. Egg wash the top of this strip before laying on the sheet of pastry and crimp down the edges with a fork. Egg paint over the top of the cake and just put a knife through the very middle of the cake to let the steam out while it cooks or use a pie funnel. Put the pie back into the oven and bake for around 40 minutes when the pastry should have risen and turned a golden brown.
Serve with new potatoes and steamed seasonal vegetables.