Sirloin Steak Wrapped in Dough

1.Preheat the oven to 400°F (200°C).

2.Season the sirloin steak with salt and pepper on both sides.

3.In a skillet, sear the steak over high heat for 2 minutes on each side to brown the outside.

4.Remove the steak from the skillet and let it rest.

5.In the same skillet, sauté the onion and garlic until fragrant, then add the mushrooms and cook until softened.

6.Deglaze the skillet with red wine and beef broth, scraping up any browned bits from the bottom of the pan.

7.Simmer the sauce until it thickens slightly, then remove from heat and set aside.

8.In a mixing bowl, combine the flour and butter until crumbly, then gradually add the cold water to form a dough.

9.Roll out the dough on a floured surface into a large rectangle.

10.Place the rested sirloin steak in the center of the dough.

11.Spoon the mushroom and onion mixture over the steak.

12.Fold the dough over the steak, sealing the edges with the beaten egg.

13.Place the wrapped steak on a baking sheet and brush the top with the remaining beaten egg.

14.Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the steak is cooked to your desired doneness.

15.Let the steak rest for 5 minutes before slicing and serving.

16.Serve the sirloin steak wrapped in dough with the red wine sauce on the side.