Pt. Fr. En

Fillet of beef with a "pastel de nata" of mushrooms and cashew-nut olive oil.
Serves 4:

• 4 steaks, weighing 150 gr. a piece
• 400 gr. puff pastry
• 300 gr. button mushrooms
• 100 gr. fresh cream
• 100 gr. softened butter
• 50 gr. butter for the mushrooms 
• 3 egg yolks
• 100 ml chicken stock
• 100 gr. cashew nuts
• 100 ml extra-virgin Quinta de São Vicente olive oil
• 30 ml virgin olive oil
• Fleur de sel.
• Salt and pepper

1- Roll out the pastry with a rolling pin (to a thickness of about 2 mm) and incorporate the softened butter while doing so. Roll up the pastry and cut in rounds of about 0.5 cm, cover with a cloth and allow to rest.

2- Wash and slice the mushrooms. Heat the butter and add the mushrooms. Cover the saucepan, reduce the mushrooms and add the chicken stock. Let the mixture cook and then pass through a mill so that you get a thick but creamy mixture. Add the cream, the egg yolks and check the seasoning.

3- Shape the puff-pastry disks into very thin moulds. Fill the moulds with the mushroom cream and place in a preheated oven (215°C) for about 15 minutes.

4- Sprinkle the fillets of beef with salt on both sides and pan-fry in the olive oil. Add pepper to taste.

5- Put the Quinta de São Vicente olive oil and the cashew nuts in a blender and liquidize until you have a coarse consistency.

6- Serve the filets with the "pastels  de nata" of mushrooms, drizzled with the cashew nut Quinta de São Vicente olive oil.