Fillet and mushroom porcini vol-au-vent

Fillet and mushroom porcini vol-au-vent 

 Ingredients

• 2 large vol-au-vent cases
• 20g butter
• 1 brown onion, diced
• 100g beef fillet, sliced
• 1 spring onion, chopped
• 100g mushrooms, chopped 
• 20g dried porcini 
• 35g butter
• 20g cup flour
• 1 cup of chicken stock 
• 25g tasty cheese, grated (optional)

Method 

1. Preheat oven to 180C.
2. Line a baking tray with baking paper and place vol-au-vent cases on the tray.
3. Heat vol-au-vent cases in the oven for 5 mins. 
4. Heat of butter in a large fry pan. 
5. Over a medium heat cook onion for 2-3 mins until softened.
6. Increase heat to medium-high and add beef, spring onion, and mushrooms, cook string occasionally until beef is cooked.
7. Remove from the heat and place on a separate plate.
8. Add the flour, chicken stock and add cream to the pan and mix until smooth.
9. Divide mixture between the vol-au-vent cases and serve.

This recipe first appeared on Gourmet Today TV, aired on 19 February, 2016. 

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu at Palazzo Preca and The King's Own Band Club, both in Valletta.