The first time I attempted the dish, I baked at 350 until internal temp of beef hit 145; however, the pastry was too dark and had a slight charred flavor. The second attempt baked at 290 until 145 internal; however, on that attempt, the pastry failed to cook and was doughy.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!