Individual boeuff en croute

1. preheat oven to 220C

2. using food processor, chop onion and mushrooms separately, as finely as possible

3. melt butter in medium frying pan

4. add onion and mushroom, season and add nutmeg

5. coat well with butter, lower heat and allow mixture to slowly cook uncovered for about 30min

6. stir every few minutes to ensure that the liquid is evaporating

7. remove mixture and place in bowl and refrigerate till completely cooled

8. season steaks and keat the butter in large non-stick frying pan over high heat

9. sear steaks for 1 min on each side

10. add brandy and fry for a further 30sec

11. remove from heat and allow to cool

12. lightly roll the pastry out on floured surface

13. cut into 4 squares

14. lightly brush surface of each pastry with the egg

15. place 3tbsp of mushroom mixture in middle of each pastry and top with steak

16. spoon another 3 tbsp mushroom mixture on top of steak

17. bring 4 pastry corners together to close steak

18. brush with remaining beaten egg and place on baking tray

19. bake for 25min for medium rare