AT A GLANCE
|01||For duxelles, heat oil in a frying pan over medium heat, add mushrooms, cook until golden (3-4 minutes). Add butter, shallot, garlic and thyme, sauté until tender (2-3 minutes), add Madeira and cook until evaporated (1-2 minutes). Season to taste, transfer to a food processor and pulse until finely chopped. Set aside to cool, then drain to remove excess liquid.|
|02||Stir pâté until smooth, then stir through duxelles and refrigerate until required.|
|03||Heat oil in a large frying pan over high heat, season beef to taste, seal in pan until golden (1-2 minutes each side). Set aside to cool.|
|04||Roll pastry sheets separately on a lightly floured surface to 4cm longer than beef fillet. Spread a quarter of the duxelles over one sheet of pastry, place fillet on top then spread remaining duxelles over beef. Brush edges with eggwash and cover with remaining pastry. Trim pastry edges, leaving a 3cm border, and press with a fork to seal. Place on a tray lined with baking paper and refrigerate to chill (30 minutes).|
|05||Preheat oven to 220C. Brush pastry with eggwash and bake until pastry is golden and puffed and beefed is cooked (25-30 minutes for medium-rare). Set aside to rest (10 minutes) then thickly slice and serve with potatoes and vegetables.|
Note You may need to fold in the tail end of the beef fillet so the ends are even. We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry.