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This is an adaptation of the famous French classic, but more economical because it's made with braising steak. It does take longer to cook but it will simmer happily unattended, and there's very little work involved. The flavour is superb!
This may sound like a long-winded recipe but in fact you can prepare the pastry and filling ahead - then simply assemble and cook it all when you want to eat. Ideal fodder for a cold day...
While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. I like to serve
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