Ingredients
serve 6
1.5 kg fillet of beef, tied with string
3 tbsp sunflower oil
11/2 cups mushrooms, finely chopped
2 garlic cloves, crushed
175 g smooth liver pâté Chicken Liver Pâté-Pate
2 tbsp parsley, chopped
400 g puff pastry
1 beaten egg
salt and pepper to taste
Method
Preheat oven to 220° C gas 7
1) heat 2 tbsp oil and fry the beef over a high heat, until browned on all sides
2) transfer to a roasting tin and bake for 20 minutes, set aside to cool
3) heat the remaining oil and cook the mushrooms and garlic for 5 minutes
4) beat the mushrooms mixture into the pâté, add the parsley, season to taste, set aside to cool
5) roll out the pastry into a sheet large enough to enclose the meat, plus a strip to spare, trim of the spare pastry
6) spread the pâté mixture down the middle of the pastry
7) untie the beef and lay it on the pâté
8) brush the edges of the pastry with beaten egg and fold over the meat, and form a parcel
9) place the parcel on a baking tin, the joint of the pastry underneath
10) cut leaf shapes from the remaining pastry, brush the parcel with beaten egg and garnish with pastry leaves
11) chill for 15 minutes
12) bake the parcel for 50 minutes, covering with foil after 30 minutes.
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