Pan-Seared Beef in Pastry Crust

Step 1

Set the oven to 400°F and let it heat until the indicator light turns off or it beeps, about 10 minutes.

Step 2

Place each mushroom on a cutting board and chop into pieces the size of peas — aim to fill 1/4 cup when pressed down.

Step 3

Cut the shallot in half from root to tip, peel away the papery skin, then place flat-side down and slice lengthwise into very thin strips; turn the strips 90 degrees and chop crosswise into pieces smaller than a grain of rice.

Step 4

Chop the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 5

Remove the thyme leaves from the stem by pinching near the base and sliding your thumb up — discard the stem.

Step 6

Place a 10-inch skillet over medium heat and add 2 tablespoons of olive oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Add the chopped mushrooms to the hot oil and stir once every 30 seconds for 5 minutes, until the mushrooms release their liquid and the liquid evaporates, leaving golden-brown pieces.

Step 8

Stir in the minced shallots and garlic, then cook for 1 minute more, stirring constantly, until the shallots soften and smell fragrant.

Step 9

Stir in the thyme leaves and remove the skillet from heat; let the filling cool to room temperature, about 5 minutes.

Step 10

Pat each steak dry with paper towels, pressing firmly on both sides and the edges to remove all surface moisture.

Step 11

Sprinkle both sides of each steak evenly with salt and pepper — about 1/4 teaspoon salt and a pinch of pepper per side.

Step 12

Place the same skillet over medium-high heat and add 2 more tablespoons of olive oil; wait until it shimmers and moves quickly, about 90 seconds.

Step 13

Place both steaks in the hot oil and do not move them for 3 minutes — they will develop a dark brown crust the color of a chestnut shell.

Step 14

Flip each steak and cook undisturbed for 2 more minutes until the second side is dark brown.

Step 15

Transfer the steaks to a plate and let them cool until you can touch them comfortably with your fingers, about 5 minutes.

Step 16

Lightly dust a clean countertop or cutting board with flour, then unroll the puff pastry sheet and lay it flat on the floured surface.

Step 17

Cut the pastry sheet in half down the middle, creating two equal rectangles — use a sharp knife and press straight down without dragging.

Step 18

Place one cooled steak in the center of each pastry rectangle, leaving 2 inches of space on all sides so you can wrap the pastry around it.

Step 19

Divide the cooled mushroom filling into two equal portions and spread one portion evenly over the top of each steak, covering the surface but not the edges.

Step 20

Fold the pastry up and over the steak like wrapping a package: fold the two short ends first, overlapping them on top, then fold the two long sides up and over, pressing the seams closed with your fingers.

Step 21

Place each wrapped steak seam-side down on a baking sheet lined with parchment paper, spacing them at least 3 inches apart.

Step 22

Brush the beaten egg all over the top and sides of each pastry package using a pastry brush or the back of a spoon, coating evenly until glossy.

Step 23

Slide the baking sheet into the hot oven and bake for 15 minutes, until the pastry is deep golden brown, like the color of caramel.

Step 24

Remove the baking sheet from the oven and let the pastry-wrapped steaks rest on the sheet for 3 minutes before serving.