3 tbsp vegetable oil
shallots, finely chopped
3 rashers bacon, chopped
200 g mixed wild mushrooms, torn into thumb-sized pieces
a handful of button mushrooms, sliced
100 ml madeira, or port
a handful of fresh tarragon, roughly chopped
800 g beef fillet
500 g puff pastry
120 g pork paté
egg, beaten
watercress, to serve


Heat 1 tablespoom of the vegetable oil in a frying pan and add the shallots and bacon until the shallots are softened and the bacon is cooked. Using a slotted spoon, remove the shallots and bacon from the pan.
Add the mushrooms and increase the heat to high. Leave the pan for 2 minutes until the mushrooms start to colour, turn the mushrooms and leave again until coloured. Repeat twice then return the shallots and bacon to the pan, mix well and add the madeira or port and cook until nearly all evaporated. Remove from the heat and leave to cool before stirring in the tarragon. Set aside.
Season the meat well with salt and pepper. Take a solid based fry pan and put it over a high heat for a good 5 minutes so it is seriously hot. Rub the meat with the remaining oil and sear the meat for 2 minutes on each side. Leave to cool. Once cool, spread the pate evenly over the surface of the beef.
Preheat the oven to 220C/200C fan/gas mark 7. Roll out the pastry into a large rectangle about 2 1/2 times as wide as the fillet and about 7-8cms longer at both ends.
Spread the mushrooms evenly to the middle of the pastry, leaving a generous margin of pastry all around. Put the beef on top, and then brush around the edges of the pastry with a little of the egg, and fold the whole lot up, twist the ends like a bon bon and snap off any excess pastry.
Turn the parcel over onto a buttered tray so you have a rounded top pastry parcel. Brush with the egg but keep the dome shape, tucking the pastry at the ends underneath. Use the pastry trimmings to decorate, if you like, then brush any decorations with egg wash too.
Transfer to the oven and cook for 30-35 minutes, until the pastry is golden and well risen. Serve immediately, cut into thick slices, garnished with watercress.
John Torode has partnered with Neil McGuigan, the IWSC Winemaker of the Year to launch the Neil McGuigan & John Torode Recipe Collection, a personalised and revolutionary food & wine matching service. 

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