INGREDIENTS :
- 1.5 kg (3 lb) Fillet of Beef
- 375g (13 oz) Puff Pastry
- 225g (8 oz) Button Mushrooms
- 175g (6 oz) Liver Pate
- 1 Egg
- 40g (1½ oz) Butter
- 1 tbsp Vegetable Oil
PROCEDURE :
- Pre-heat oven to 220°C: 425°F: Gas 7
- Trim and tie up the beef at intervals with fine string so it retains its shape.
- Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
- Roast for 20 minutes, and then allow the beef to cool before removing the string.
- Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
- On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm.
- Spread the pate and mushroom mixture along the centre of the pastry.
- Place the meat on top in the centre.
- Brush the edges of the pastry with the beaten egg.
- Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
- Place on a baking tray.
- Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
- Bake for 50-60 minutes, covering with foil after 25 minutes.
- Allow to rest for 10 minutes before serving.
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