|Beef tenderloin fillets||3 1⁄4 Pound (1.6 Kilogram)|
|Sunflower oil||45 Milliliter (3 Tablespoon)|
|White button mushrooms||4 Ounce, chopped (115 Grams / 1 1/2 Cup)|
|Garlic||2 Clove (10 gm), crushed|
|Smooth liver pate||6 Ounce (175 Grams)|
|Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Puff pastry||14 Ounce (400 Grams)|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
1. Preheat the oven to 220°C/425°F/ Gas 7. Tie the beef with string (twine). Heat 30ml/2 tbsp of the oil in a frying pan, and brown the beef on all sides for 10 minutes. Put in a roasting pan and roast for 20 minutes. Remove and set aside to cool. Leave the oven on.
2. Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes until softened. Beat the mushroom mixture into the pate with the chopped parsley, and season well. Set aside to cool.
3. Roll out the puff pastry into a sheet large enough to enclose the beef, plus a strip to spare. Trim off the spare pastry. Spread the pate mixture down the middle of the pastry. Untie the beef and lay it on top of the pate mixture.
4. Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel. Seal the edges well. Place the meat parcel on a baking sheet, seam side down. Cut decorative leaf shapes from the reserved pastry. Brush the parcel with beaten egg, decorate with the pastry leaves and brush with egg. Chill for about 10 minutes.
5. Bake the beef for 50-60 minutes, covering it loosely with foil after about 30 minutes to prevent the pastry from over-browning. Transfer to a serving platter and leave to stand for about 10 minutes. Serve in thick slices, and garnish each portion with parsley.