Back home
Ingredients
Method
- 1 x 1.4kg fillet of beef
- Dash of olive oil
- 15g butter
- 4 thin savoury pancakes
- 1 sheet of ready-rolled puff pastry
- 175g chicken liver pâté, or similar
- 1 egg, beaten
- Salt and pepper
- For the Mushroom Filling
- 55g butter
- 150g shallots
- 250g chopped mushrooms
- 3 tbsp heavy cream
- Salt and pepper
- Season the beef well, and brown in a pan with the oil and butter. Allow to cool completely. Make the mushroom filling by heating the butter in the same pan, then cooking the shallots until golden. Add the mushrooms and cook until tender, then add the cream and plenty of seasoning. Set aside to cool completely with the beef.
- Preheat the oven to 230C. Place two pancakes on the rolled pastry sheet, then spread pâté across the centre of the pancakes. With a sharp knife, create a cavity in the beef fillet - about ¾ of the way through. Fill with the mushroom mix, then place the fillet on the pâté and cover with two more pancakes. Fold the pastry over, trim, and fold the ends to seal. Brush with beaten egg and bake for 10 mins, then reduce the heat to 190C for 20 mins. When golden and crisp, allow to rest for 10 mins, then carve.
1 hr
6 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box