- 850g fillet of beef
- 60g butter
- 100g button mushrooms, very finely chopped
- 60g liver pâté, jelly removed
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- Season beef with a little salt and a good grinding of pepper. Melt half of butter in a large heavy-based frying pan on high heat. When foaming, add beef and brown for 5 minutes, turning to brown all over. Transfer beef to a plate and refrigerate for 2 hours, until cold.
- Preheat oven to 240°C or 220°C fan. Line a baking tray with baking paper. Melt remaining butter in a large frying pan on high heat. Cook mushrooms for 3-5 minutes, until liquid is released and then completely evaporates. Mix together pâté and mushrooms and spread over top of beef.
- Place beef in centre of one sheet of pastry. Brush around edges, close to beef, with a little beaten egg. Cover with remaining pastry and press to seal pastry together all around beef. Trim excess from long edges, leaving 2cm either side. Fold short ends under to seal. Place on prepared tray, brush with egg and decorate, if you like, with pastry remnants cut into leaf shapes and also brushed with egg.
- Bake for 30 minutes. Reduce heat to 200°C or 180°C fan and bake for another 5 minutes for rare and 10 minutes for medium. Rest for 5 minutes before cutting into thick slices, about 4cm thick, to serve.