- 2 oz butter
- 2 lb beef fillet Tenderloin Steak
- 2 large onions sliced
- 1 1/3 cup mushrooms sliced
- 1 tbsp chopped parsley
- 1 pinch of thyme
- 1/2 level tsp salt
- black pepper
- 14 oz packet of puff pastry thawed
- a little beaten egg to glaze
- Preheat the oven to 425°F (220°C) gas mark 7.
- Melt the butter in a frying pan, add the meat and fry quickly to brown, turning occasionally to seal in the juices on all sides. Lift it out and allow to cool.
- Add the sliced onions to the pan and cook, stirring constantly, for about 5-10 minutes or until golden brown.
- Add the mushrooms and cook for a further 5 minutes.
- Stir in the parsley, thyme, salt and freshly ground pepper. Remove the pan from the heat and allow to cool.
- Roll out the pastry on a lightly floured surface to a rectangle measuring about 14 x 16 in. (35 x 40cm), though this size may vary slightly with the shape of the piece of beef.
- Set the beef in the centre of the pastry and place the onion and mushroom mixture on top.
- Cut a 1 1/2 in. (3.5cm) square from each corner of the pastry and keep on one side.
- Fold up the pastry around the meat, turning up the ends first and then the sides, which should just overlap the meat to cover it completely.
- Dampen the pastry with water or beaten egg where it overlaps so that it remains secure during cooking.
- Turn over, place on a baking sheet and brush the top with beaten egg.
- Cut the remaining pastry into leaf shapes and use to decorate the top. Brush with more beaten egg.
- Bake in the oven for about 1 hour if you like beef to be pink in the centre. Serve at once.
Calories: 866 kcal
Carbohydrates: 34 g
Protein: 33 g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 309 mg
Potassium: 627 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 294 IU
Vitamin C: 4 mg
Calcium: 30 mg
Iron: 5 mg