Fillet Of Beef En Croute
|Prepared puff pastry/Short crust pastry made with 10 ounce / 275 gram plain flour and 6 ounce / 150 gram margarine / butter||1 Pound (450 Gram)|
|Beef fillet||2 1⁄2 Pound (1150 Gram)|
|Mushroom pate/Ardennes pate||8 Ounce, beaten until soft (225 Gram)|
|Egg||1 , beaten (For Glazing)|
1. Roll out the pastry on a lightly floured surface into a rectangle large enough to completely enclose the beef. Place the beef in the centre of the pastry.
2. Spread the beef, with the softened pate, then wrap the pastry around the meat, sealing the edges with a little beaten egg.
3. Invert the beef en croute onto an ovenproof plate. Decorate with leaves made from any pastry trimmings, then brush the pastry with beaten egg.
4. Cook on the low rack on Combination for 30-38 min, depending on your preference for the meat.