INGREDIENTS
2 tbsps
coconut oil
1 1/4 kgs
rump steak
1 tsp
butter
1
onion
2
celery sticks
1
carrot
12
mushrooms
2 sprigs
thyme
1
bay leaf
1 1/2 tbsps
tomato puree
3 tbsps
worcestershire sauce
500 mls
beef stock
1 tbsp
cornflour
1 large handful
parsley
4 sheets
filo pastry drizzle of olive oil
1 serving
greens