2 150g eye fillet steaks, tied with butchers string to form a nice shape
1 shallot, finely chopped
150g button mushroom, chopped
4 slices pancetta, finely chopped
1 garlic clove, finely chopped
1 tbsp chervil
4 tbsp olive oil
1 bottle of red wine
1 brown onion, roughly chopped
500ml chicken stock
100g cubed un-salted butter
1 sheet of puff pastry
Heat a fry pan and add a splash of olive oil and the 20g of butter then tumble in the mushrooms, shallot and pancetta and cook for 5-10 minutes or until there are no more juices in the pan, then pour into your food processor and blend until smooth.
Remove from the processor and place into a sieve and allow to drip dry (this is your duxelle)
Heat a separate pan, add a splash of olive oil and fry the brown onion until it starts to brown then pour in the red wine and bring to a boil, turn down to a vigorous simmer and cook until reduced by 80% (this will take about 1 hour) once a thick sauce is attained pour in the chicken stock and repeat the process, once the sauce is nice and thick strain out the onions, bring to a boil and whisk in the cubed butter until thick and shiny.
Cut the pastry into circles using a 7 cm pastry cutter, place onto a baking paper lined baking tray and bake at 180oC for 10 minutes.
Heat a fry pan add a splash of olive oil, season your steaks with salt and pepper then cook on both sides for 3-5 minutes, remove from the pan, wrap with foil and allow to rest for 5 minutes.
Arrange the pastries on the plate with a swirl of sauce, a quinelle of duxelle on top of each pastry and your sliced eye fillet in the middle (I also garnished the plate with asparagus tips and chervil fronds.)