SHARON'S RECIPE PAGE!
Recipe compliments of Fiona Mansfield
2 lb - 2 lb 8 oz piece fillet beef
2 tbsp sunflower oil
12 oz ready-made puff pastry, thawed if frozen
4 oz button mushrooms thinly sliced
4 oz chicken liver pate
seasoning
beaten egg, to glaze
1.Preheat oven to 450F/Gas 8/230C (200C for fan ovens
and the top of an Aga roasting oven).
2.If you are using the thin end or tail of fillet,
fold in half so that it is an even thickness along its length
as to lightly skewer or tie together.
3.Heat oil and brown the beef all over for 10 minutes;
remove from pan and leave to cool.
4.Add mushrooms to the pan and fry for 2-3 minutes,
then remove with a slotted spoon.
5.Roll out the pastry on a lightly floured surface to
an oval that will enclose the beef. Layer half the mushrooms
along the center of the pastry and place the beef on top,
removing the skewer or string. Spread over the pate, sprinkle
over the remaining mushrooms and season.
6.Fold pastry around the beef, brushing edges with
beaten egg to help them stick. Turn it upside-down for a
perfect finish. Use any pastry scraps to make leaves. Brush
with beaten egg a couple of times.
7.If you like your beef pink, it should take about
10 minutes per 1 lb. If you like it slightly more done add
another 1-2 minutes per 1 lb.
8.Remove from the oven and allow to stand for
5 minutes before carving.
This made a perfect Christmas dinner for us last year.
SHARON'S RECIPE PAGE!