|
|
| | to taste | salt and pepper | | 6 | ounces | mushrooms, chopped | | 6 | ounces | liver pate | | | | lemon juice, freshly squeezed | | a few | drops | worcestershire sauce | | 4 | ounces | puff pastry dough, | | 1 | | egg, beaten | | 1/2 | small | onion | | 2 | tablespoon | vegetable oil | | 3 | pounds | fillet of beef* | | 1 | tablespoon | butter |
| directions | 1. Preheat the oven to 220 degrees F. Season the beef with pepper, then tie it at intervals with string.
2. Heat the butter and oil in a roasting pan over high heat. Add the beef and cook, turning frequently, for 8-10 minutes, until evenly browned all over. Transfer the roasting pan to the oven and cook for 20 minutes. Remove the beef from the oven and transfer to plate and leave to cool. Remove and discard string.
3. Meanwhile, scrape the cooking juices into a pan, add the onion and mushrooms and cook over low heat, stirring occasionally for about 5 minutes, until the onion is softened but not coloured. Leave to cool, then mix with the pate. Add the lemon juice and Worcestershire sauce. Preheat the oven again to 220 degrees F.
4. Roll out the pastry dough to a large rectangle 1/4 inch thick. Spread the pate mixture on the beef, then place it in the centre of the dough. Dampen the edges of the dough, then fold it over the beef to make a neat parcel, tucking in the ends tidily. Press firmly to seal.
5. Place the parcel on a baking sheet with the join underneath and brush with beaten egg. Bake in the oven for 25-45 minutes, depending on how well done you like the beef. Serve in generous slices.
*You can substitute sirloin tip or other cheaper cut of meat and it does turn out well. |
|
