Beef Fillet Wrapped In Pastry Recipe


Preparation Time45 MinCooking Time1 Hr 0 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Main IngredientInterest Group


 Butter2 Ounce (60 Gram)
 Fillet steak2 Pound, trimmed of all visible fat (1 Kilogram, In One Single Piece)
 Onion1 , chopped
 Button mushrooms12 Ounce, finely chopped (375 Gram)
 Freshly ground black pepper1
 Ground nutmeg1 Pinch
 Chopped fresh parsley1 Tablespoon
 Prepared puff pastry1 Pound (500 Gram)
 Egg1 , lightly beaten
For red wine sauce
 Red wine8 Fluid Ounce (1 Cup Or 250 Milliliter)
 Chopped fresh thyme/1/4 teaspoon dried thyme1 Teaspoon (Use Finely Chopped)
 Finely chopped fresh parsley1 Teaspoon
 Butter3 1⁄2 Ounce, cut into small pieces (100 Gram)
 Cornflour2 Teaspoon, blended with 1 tablespoon water


1. Melt half the butter in a large frying pan. When sizzling, add fillet and cook over a medium heat (a) for 10 minutes, turning to brown and seal all sides. Remove meat from pan and set aside to cool completely.
2. Melt remaining butter in frying pan and cook onion for 5 minutes or until soft. Add mushrooms (b) and cook, stirring, for 15 minutes or until mushrooms give up all their juices and these have evaporated. Season to taste with black pepper and nutmeg, stir in parsley and set aside to cool completely.
3. Roll out pastry to a length 10 cm / 4 in longer than meat and wide enough to wrap around fillet. Spread half the mushroom mixture down center of pastry and place fillet on top. Spread remaining mushroom mixture on top of fillet. Cut out corners of pastry. Brush pastry edges with egg. Wrap pastry around fillet (c) like a parcel, tucking in ends (d). Place pastry-wrapped fillet seam side down on a lightly greased baking sheet and freeze for 10 minutes.
4. Roll out remaining pastry to 10 x 30 cm / 4 x 12 in length and cut into strips 1 cm / 1/2 in wide. Remove fillet from freezer and brush pastry all over with egg. Arrange 5 pastry strips diagonally over pastry parcel, then arrange remaining strips diagonally in opposite direction. Brush only top of strips with egg and bake at 220°C / 425°F / Gas 7 for 30 minutes for medium-rare beef. Place on a warmed serving platter and set aside to rest in a warm place for 10 minutes.
5. To make sauce, place wine in a small saucepan and cook over a medium heat until reduced by half. Add thyme, parsley and black pepper to taste. Remove pan from heat and quickly whisk in one piece of butter at a time, ensuring that each piece is completely whisked in and melted before adding the next. Whisk in cornflour mixture and cook over a medium heat, stirring until sauce thickens. Serve with sliced beef.