Steak Bordelaise Pie
$10.00
Tax included.
Diced chuck is braised slowly in red wine and beef stock with bone marrow and shallots until fall-apart tender. The sauce is rich, flavoursome and comforting, surrounded in flaky, buttery pastry.
Just requiring finishing in a hot oven to enjoy at home.
This pie is made with Chuck steak, Beef stock, Chicken stock, Garlic, Thyme, Shitake Mushroom, Shallots, Red Wine, Port, Bone Marrow, Sea Salt Pepper, Corn flour. Puff Pastry Lid, Short crust Pastry base
This is a partially cooked product, best consumed within 2-3 days.
Serves one.
Bake for 25 minutes at 190C until the pastry is golden brown and the filling piping hot.
