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Type of cooking:
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 6-8 people) :Method: Clean the mushrooms, then slice the button mushrooms and tear the others into thumb-sized pieces.
Heat 1tbsp of the vegetable oil in a frying pan and add the shallots and bacon until the shallots are softened and the bacon is cooked. Remove from the pan, then use the remaining oil to cook the mushrooms.
Cook mushrooms on a high heat for six minutes, turning them until they start to colour all over. Return the shallots and bacon to the pan, mix together well and add the madeira or port. Cook until nearly all the liquid has evaporated and remove from the heat. Once cool, stir in the tarragon and set to one side.
Season the meat well with salt and pepper and oil. Heat a frying pan for a good five minutes then sear the meat for 2 minutes on each side. Leave to cool. Once cool spread the pate evenly over the surface of the beef.
Preheat the oven to 220C, 425F, gas 7. Roll out the pastry into a large rectangle about 2 ½ times as wide as the fillet and about 7-8cms longer at both ends.
Spread the mushrooms evenly in the middle of the pastry, leaving a generous margin all around. Put the beef on top and brush around the edges of the pastry with a little of the beaten egg. Fold the whole lot up, twist the ends like a bon bon and snap off any excess pastry.
Turn the parcel over onto a buttered tray so you have a rounded top pastry parcel. Brush with the egg and tuck the pastry ends underneath. Use the pastry trimmings to decorate, but ensure all of the pastry is brushed with the egg wash too.
Transfer to the oven and cook for 30-35 minutes until the pastry is golden and well-risen.
Serve immediately, cut into thick slices and garnished with watercress.