Ingredients
1 kg of beef fillet
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces (57g) liver pâté
2 tablespoons butter, softened
salt and pepper to taste
1 package frozen puff pastry, thawed
1 egg yolk, beaten
1 can beef broth
2 tablespoons red wine
Directions
1. Preheat oven to 220°C. Place beef in a small baking dish, and spread with two tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from dish and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a frying pan over medium heat. Sauté onion and mushrooms in butter for five minutes. Remove from heat, and let cool.
3. Mix together pate and two tablespoons softened butter, and season with salt and pepper. Spread pâté over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the centre. Fold up, and seal all the edges, making sure the seams are not too thick. Place the beef parcel on a lightly greased baking tray, make a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 230°C for 10 minutes, then reduce heat to 220°C for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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