Published: Thursday, 31st January, 2008 09:30
Beef fillet in pastry
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Why pay for restaurant meals when you can make this tasty beef in pastry and settle back with a glass of red in the privacy of your own home?
Serves 4-6
1kg middle cut of beef fillet
2 bunches spinach leaf
1 packet puff pastry
100g mushrooms
200g chicken liver pate
200g red pepper
Little butter
2 cloves garlic, crushed
2 x 15ml sp white wine
2 x 15ml sp red wine
A little cornflour
HEAT a good thick pan with a little oil. When it is very hot, add the seasoned trimmed fillet piece. Sear slightly on all sides and ends.
Cool, but keep the juices from the pan and the meat.
Bring a small saucepan to the boil with one pint of water. Add the washed trimmed spinach leaves and cook for eight minutes, then strain and wash in cold water. Squeeze the leaves to get rid of the water, and put aside.
Cook the mushrooms in a pan with garlic, seasoning, butter and white wine for about three minutes with the lid on. When cool, strain off the juice and keep.
Add the mushroom to the pate and mix together.
Roll out the pastry to about 30cm square. About 5cm from one end of the pastry, spread one-third of the pate mixture along the pastry, the same
length as the fillet. Place the fillet on the pate mixture.
With a sharp knife, make a 3cm cut along the length of the fillet and place the spinach inside.
Spread the pate mixture all over the fillet before enclosing the joint completely. Brush with a little milk and place in a pre heated oven at
gas mark 4, 180°C, 350°F for 40-60 minutes.
Chop the pepper into mushroom juices and red wine and use a little cornflour to thicken. Strain and use for sauce.
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