Originally from: https://www.deliaonline.com/recipes/books/delias-complete-cookery-course
Note: needs to be cooked in two stages which can be done on
different days if necessary. Benefits from the use of a food
- 800 gm beef fillet (it has to be fillet)
- some brandy
- 50 gm butter
- 1 onion, peeled and cut into quarters
- 350 gm mushrooms
- freshly grated nutmeg
- 1 egg, beaten
- salt and freshly milled black pepper
- flaky pastry sheet
- Preheat the oven to 190 C.
- Melt 10 gm of the butter into some brandy and brush it over
- Place it in a roasting tin and cook for 40 minutes, basting
with the juices every now and then.
- Remove from the oven and put to one side.
- Put the onion and mushrooms into a food processor and chop
them into a fine paste; if you don't have a food processor
then just chop them as finely as possible.
- Melt the remainder of the butter in a frying pan and add the
- Fry gently uncovered for 30 minutes in order that much of
the juice from the mushrooms evaporates off, leaving a
- Season the mixture well with salt, pepper and grated nutmeg.
- Put the meat and the mixture in the fridge to cool thoroughly
until you are ready for stage 2.
- Preheat the oven to 230 C.
- Place a sheet of baking paper on a baking tray.
- Place your flaky pastry sheet on top of that.
- Spread half of the mixture along the centre of the pastry
- Place the meat on top of the mixture and the rest of the mixture
on top of that.
- Brush the edges of the pastry with the beaten egg.
- Bring the pastry up and around to entirely envelope the
meat, encouraging the mixture to form an even layer of paste
between it and the meat as you do so.
- Brush the remaining beaten egg over the pastry parcel and
ensure that it is sealed thoroughly.
- Bake for 30 minutes.
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