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Fillet of Beef en Croute

ingredients

serves 6
750 g - 1 kg fillet (Tenderloin Steak) of beef
ground pepper
2 tbsp (1 oz) 25 g butter
1 tbsp oil
3/4 cup (90 g) button mushrooms
1 tsp fresh mixed herbs, chopped
1 tsp chopped parsley
450 g prepared puff pastry
flour for rolling out
beaten egg for glazing

method

1. Wipe, trim, and tie the meat into a neat shape.

2. Season with pepper.

3. Heat the butter and oil in a large pan, add the fillet and brown it quickly all over.

4. Reserve the fat in the pan and draw it off the heat.

5. Transfer the fillet to a roasting tin and roast it in a very hot oven, 230°C, Gas 8, for 10 minutes.

6. Remove the fillet, and leave it to get cold.

7. Meanwhile, clean and slice the mushrooms.

8. Saute them in the remaining oil and butter in the pan for 2-3 minutes.

9. Remove from the heat, add the herbs, and leave to cool.

10. Roll out the puff pastry on a lightly floured surface to make a rectangle large enough to enclose the fillet.

11. Put the mushroom mixture on one half of the pastry.

12. Lay the beef on top of the mushroom mixture.

13. Wrap the pastry round the beef to form a neat parcel, sealing the edges well.

14. Place the parcel on a baking tray with the cut edges underneath.

15. Decorate with leaves cut from the pastry trimmings and brush the pastry with the beaten egg.

16. Bake in a hot oven, 220°C, gas mark 7, for 20-30 minutes, or until the pastry is well-browned.

Serve hot or cold.

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