Beef En Croute
1 hr 10 min.
ready in 2 h. 10 min.
- 18 ozs beef tenderloin (filet)
- ¼ cup butter
- 1 Tbsp Oil
- 1 small onion (finely chopped)
- 2 ¼ cups Mushrooms (chopped)
- 1 tsp freshly chopped thyme
- ⅔ cup Madeira
- ½ cup liver pâté
- 12 ozs Puff pastry
- 1 beaten egg
- For the garnish
Season the beef with salt and pepper. Heat the butter and oil in a frying pan and quickly brown the meat evenly on all sides. Remove from the pan and leave to cool.
Add the onions, mushrooms and thyme to the pan and cook gently until soft, but not browned. Stir in the Madeira and continue cooking until the liquid has evaporated. Season with salt and pepper and leave until cold.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
Roll out the pastry in a rectangle large enough to enclose the meat.
Beat the pâté until smooth and spread most of it over the top and sides of the meat. Brush the pastry with a little of the beaten egg. Spoon half the mushroom mixture over the pastry and place the beef fillet, pâté side down, on top.
Spread the remaining pâté on the top of the beef and then spread with the rest of the mushroom mixture.
Brush one long side of pastry with beaten egg. Fold the unbrushed side over the beef and fold the second side over and press together to seal. Join the ends of the pastry in a pinched frill and trim any excess. Use the trimmings to make leaves to decorate the pastry.
Cut 2 slits in the top of the pastry to allow the steam to escape and brush the top with the remaining beaten egg.
Place on the baking tray and bake for 25-30 minutes, until the pastry is golden and crisp.
Garnish with rosemary. Rest for 10 minutes before cutting into thick slices to serve.