Four 6-ounce/175g venison or beef steaks, each about 1-inch/2cm thick
Salt and freshly ground black pepper
3 large red onions, finely sliced
1 ounce/30g unsalted butter
2 tablespoons Armagnac brandy
1 pound 2 ounces/500g puff pastry or croissant dough
3 tablespoons Dijon mustard
1 free-range egg, mixed with 2 tablespoons water, for the egg wash
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