Note: needs to be cooked in two stages which can be done on
different days if necessary. Benefits from the use of a food
processor.
Ingredients
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
Method
Stage 1:
Preheat the oven to 190 C.
Melt 10 gm of the butter into some brandy and brush it over
the fillet.
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
mixture.
Fry gently uncovered for 30 minutes in order that much of
the juice from the mushrooms evaporates off, leaving a
concentrated mixture.
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.
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
sheet.
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.