- 1 fillet, about 1 kg, cut into 200g pieces
- 45ml olive oil
- 1 packet phyllo pastry
- 75g butter, melted
- 100g taleggio
- Salt and pepper
- 200g pickling onions, halved
- 1 head of garlic, broken into cloves
Preheat oven to 200°C.
Place the onions and garlic in the roasting tray, and roast for 20 minutes.
Heat the olive oil in the pan to smoking point and brown the fillet pieces quickly (be careful not to cook them for too long at this stage or they will over cook in the oven later.)
Stick 2 pieces of phyllo pastry together by brushing melted butter onto the one and gently placing a second sheet on top.
Cut the pasty on half and place the fillet in the middle, season well with salt and pepper and top with a little rosemary and 25g taleggio.
Pull the tips of the pastry together, and place in a Le Creuset rectangular baker.
Place in the oven for 5 – 10 minutes until the pastry is golden brown.