Steak Bakes enclose slow-braised beef and thick red-wine gravy in crisp, deeply golden puff pastry. Browning the meat in batches and simmering the filling uncovered concentrates flavor while keeping the finished pastry from becoming soggy.
The recipe makes exactly 10 steak bakes and serves 10. It lists 20 minutes preparation, 110 minutes cooking, and 130 minutes total, with cooling time for the filling before pastry assembly.
Steak Bakes Ingredients
Use 2½ pre-rolled puff pastry sheets and 1 large beaten egg for the wash. The filling needs 2 pounds chuck steak or braising beef diced small, 3 tablespoons olive oil divided, 1 finely diced medium onion, 2 finely diced garlic cloves, 3 tablespoons flour, salt, and black pepper.
The braising liquid contains 3½ cups beef stock, ½ cup red wine, 1 crumbled beef bouillon cube, 1 teaspoon Worcestershire sauce, and 1 tablespoon tomato paste.
If you enjoy this recipe, you may also like Shrimp Grilled Cheese.
How to Make Steak Bakes
- Trim large fat pieces and dice beef into ½-inch chunks. Season with 1 teaspoon salt and ½ teaspoon pepper.
- Heat 1 tablespoon oil on high. Brown half the beef, remove, then brown the second half and remove.
- Reduce to medium; cook onion and garlic in the remaining 2 tablespoons oil about 5 minutes.
- Cook flour 1 minute. Whisk in wine to a paste, then gradually whisk in stock.
- Add Worcestershire, tomato paste, bouillon, and beef. Simmer uncovered on low about 80 minutes.
- Cool the thick filling to room temperature.
- At 390°F, cut pastry into 10 rectangles, fill, egg-wash, fold, fork-seal, vent, and brush.
- Bake 15–20 minutes and cool briefly.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Dice and Season the Beef Precisely
Brown in Two Batches
Soften Onion and Garlic
Cook the Flour for One Minute
Whisk in Wine, Then Stock
Complete the Braising Liquid
Simmer Slowly for Eighty Minutes
Cool the Filling Completely
Keep the Puff Pastry Cold
Fill, Seal, Vent, and Glaze
Bake Until Deep Golden
Make the Filling Ahead
Avoid Soft or Leaking Pastry
Conclusion
Dice 2 pounds beef into ½-inch pieces, season, and brown in two batches. Cook onion and 2 garlic cloves, add flour for 1 minute, then whisk in ½ cup wine and 3½ cups stock. Add Worcestershire, tomato paste, bouillon, and beef; simmer uncovered about 80 minutes and cool. At 390°F, divide 2½ pastry sheets into 10 rectangles, fill, egg-wash, seal, vent, and bake 15–20 minutes.
Frequently Asked Questions
- → Why is the steak filling simmered without a lid?
Uncovered simmering lets moisture evaporate so the gravy becomes very thick and suitable for pastry.
- → Must the filling cool before assembly?
Yes. Cool it to room temperature so it does not soften the puff pastry.
- → How many steak bakes does the recipe make?
It makes exactly 10 steak bakes.
- → How long do the assembled bakes cook?
Bake at 390°F for 15–20 minutes until deep golden and crisp.