Aberdeen Angus Fillet Steak with Garlic and Leek Pastry Bombs

"What are garlic and leek pastry bombs?" is likely to be the first question asked by a great many who come across this blog post. The simple truth of the matter is that garlic and leek pastry bombs (pictured right, ready to be cooked) are a meal accompaniment which I, "Created," entirely by accident, from ingredients which I had available, when an inopportune telephone call caused me to burn the filling which was supposed to go in to the pastry. That is the bottom line but does not change the fact that they are absolutely delicious and it is guaranteed that I will be making them again.

The following recipe is for two people.

Ingredients

2 Aberdeen Angus fillet steaks
2 small carrots (scraped and chopped in to discs)
1 small leek (with at least 6" of green leaf)
4oz puff pastry (chilled)
1 clove of garlic
Pinch of dried sage
Salt and freshly ground black pepper
A little milk
A little butter
Sunflower oil for frying the steaks

Method

I have prepared the instructions for making the garlic and leek pastry bombs in great detail, with a number of photographs included to assist you in the process. To avoid repetition and to save time and space, these instructions can be found by clicking here. They will open in a new window.

Fifteen minutes prior to the garlic and leek pastry bombs being ready, the carrots should be added to some salted, boiling water and simmered gently until the pastries are ready. It is thereafter important to remember, that as well as the required cooking time, the steaks will have to be rested for a few minutes prior to serving. These 1/2" thick steaks, I cooked in a very hot pan, containing a little sunflower oil, for about a minute each side, before removing the pan from the heat and allowing them to rest as they were for three or four minutes. I have stated many times that I enjoy a steak best when I can feel the blood dribbling down my chin but I am aware that is not everyone's preference and the cooking time may be adjusted as required.

When all the components of the meal are ready, the carrots should be drained through a colander and the meals plated up for service as shown below.