Boeuf En Croute
1 hr 5 min.
Preheat oven to 220°C (200 fan) | 425°F | gas 7.
Place the beef in a roasting tin, drizzle with oil and season and roast for 15 minutes. Leave to cool, then refrigerate.
Meanwhile, place the mushrooms in a food processor with the shallot and process as finely as possible.
Heat the butter in a pan and fry the mushroom mixture with thyme leaves and a little seasoning until softened. Add the wine and cook until the wine has been absorbed. Set aside to cool.
Roll the pastry out a little more on a floured surface. Spoon the cooled mushrooms over the pastry, leaving a small margin around the edges. Place the beef in the centre and roll the pastry up like a sausage, fully encasing the beef. Seal the edges with egg yolk, then brush the pastry with the remaining egg.
Reduce the oven to 200°C (180 fan) | 400°F | gas 6 and roast for 20 minutes until puffed and golden. Leave to rest for 10 minutes before carving and serving with new potatoes.