Ingredients
The following ingredients have 6 Servings
- 1 1/5 kg beef tenderloin
- 115 g butter
- 60 g chicken pate
- 1 baby onion finely chopped
- 1 cup Massel Beef Style Liquid Stock
- 230 g button mushrooms sliced
- 1 egg yolk
- 500 g puff pastry
- 1/2 tsp salt and pepper
- 2 tbs red wine
Instruction
- Spread beef with 30 g softened butter.
- Bake at 220C for 10-15 minutes or until fillet is browned all over.
- Remove from oven and allow to cool completely. Reserve the pan juices.
- Sauté onion and mushrooms in 30 g butter until tender.
- Combine remaining butter with pate, season lightly with salt and pepper. Spread all over the top of the beef fillet.
- Top with onion and mushroom mixture.
- Roll puff pastry to 3 mm thickness.
- Place beef fillet in the centre and wrap the pastry around it. Press firmly together, making sure any overlapping edges of the pastry are not too thick.
- Place pastry wrapped fillet in baking dish.
- Brush with beaten egg yolk.
- Bake at 240C for 10 minutes.
- Reduce heat to 220C and cook for a further 10-15 minutes or until pastry is rich golden brown.
- To reserved pan juices, add beef stock and red wine.
- Cover and cook over high heat until sauce is slightly reduced. Strain.
- Cut fillet into thick slices and spoon sauce over.
- Serve with vegetables or tossed green salad and baby potatoes.
