TLDR Its not hard, just a lot of steps. Seal beef, pate, mushroom duxelles, prosciutto, pastry, bake, done,
I don't get to cook much but I enjoy it when I do. All quantities depend on the amount of beef, I had 800g and it fed 4 with a quarter left over. So maybe 150g per person but keep in mind the end pieces aren't as good.
Ingredients;
- Fillet Beef 800g
- Duck Pate
- Chestnut Mushrooms 4 or 5
- Prosciutto 10 slices
- Puff Pastry 340g
- White wine
- Butter
- Olive oil
- Eggs 3 large
- Salt, Pepper.
Method;
Preheat oven, 200c for a fan oven. Seal the beef on a pan in olive oil, stick it into the oven at 200c for ten minutes (I didn't bother covering it) then take it out and leave to cool. Once it's cold, spread a thin layer of pate all over. I only used a few spoonfuls.
Finely chop four or five chestnut mushrooms, or any mushrooms for that matter, and simmer in butter until the mushroom water cooks away. Add salt, pepper and stir. Add a splash of dry white wine and simmer. I think this is called a duxelles, so add onions or shallots and thyme if you want. Reduce to a chunky paste then leave to cool.
Now the fun part! On top of cling film, lay out the prosciutto. I used 10 slices overlapped 2x5 so it would easily cover the whole piece of beef. Evenly spread out the mushrooms keeping a quarter to the side. Place the beef (covered in pate) in the centre and the rest of the mushroom across the top. Then roll the whole sucker up tight. So you've got beef, pate, shrooms and prosciutto wrapped in cling film. Put this into the fridge for 30mins, or even overnight.
Pastry is next, and is done in two parts. First step is to go buy pre-made pastry, I used 320g and it was plenty. Roughly one third is used for the base. Roll it out until its about 2cm bigger on all sides than your beef, and lay onto parchment on an oven tray. Take the beef out of the fridge, remove the cling film, and place in the centre. Egg yolk can be brushed around the edge of the bottom pastry to help it stick to the top but to be honest, I forgot this part and nothing bad happened.
Roll out the rest of your pastry, not too thin, and drape it over the top. Brush the whole top with egg yolk, use a fork to connect the two pieces around the side and the back of a knife to gently mark diagonal lines over the top careful not to cut the pastry. I re-brushed the egg yolk on top , then cut off the excess pastry leaving roughly 1cm.
And voila! All we need to do is cook. My oven is terrible, alway 10-20c hotter than it should be so I preheated to 190c, put it in the centre without covering with the intention of leaving it for 20-25min for med-rare. Then leave it for 10mins before serving. However, the pastry was cooked after 15mins. I let it sit for 15min then served.
It was still pretty good, I like my beef as rare as possible. Cut it into thick slices when serving, it helps the pastry stay together.
If you use this recipe in any way I get 10% of what you cook. Dm me and i'll give you delivery address. Post should be fine.
bon appetit
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