Rosemary seared scallops in pancetta with raddachio and hazlenuts followed by individual beef en croute....it's ambitious for me so wish me well!!! Question though, in the pic the beef looks quite rare which is fine for dh but i like mine more medium. the fillet is 175 grams, i don't want to burn the pastry so how can i cook mine for a bit longer without burning pastry? shall i put my steak in oven for 5 mins before wrapping in pastry or shall i leave it in a bit longer when i sear it?