Beef Fillet In Pastry Recipe
Ingredients
| Butter | 2 Ounce | |
| 1 1/2 lb. fillet of beef | ||
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 1/4 Pound, sliced | |
| 4 tablespoons Madeira wine | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 oz. puff pastry, made with 4 oz. flour, etc. or 7 1/2 oz. frozen puff pastry | ||
| Milk for glazing | ||
Directions
Melt the butter in a pan, add the beef and garlic and fry quickly for 15 minutes (or 10 minutes for a rare centre to the beef, 25 minutes for a well done fillet), turning on all sides.
Remove the beef from the pan, add the mushrooms and cook until soft.
Put the Madeira in the pan and simmer until the liquid has reduced by half.
Remove the pan from the heat and add seasoning.
Roll out the pastry to a rectangle, about 9 by 12 inches.
This will vary according to the size of the fillet.
Put the beef in the centre of the pastry with the mushrooms on top and spoon over the sauce.
Fold over the pastry, moisten the edges and seal firmly with the fold on top so that juices do not run out.
Chill for 30 minutes.
Place on a baking tray, glaze with milk and cook at 400°F, Gas Mark 6 for about 25 minutes until the pastry is golden.
Serve with Madeira Sauce.
Remove the beef from the pan, add the mushrooms and cook until soft.
Put the Madeira in the pan and simmer until the liquid has reduced by half.
Remove the pan from the heat and add seasoning.
Roll out the pastry to a rectangle, about 9 by 12 inches.
This will vary according to the size of the fillet.
Put the beef in the centre of the pastry with the mushrooms on top and spoon over the sauce.
Fold over the pastry, moisten the edges and seal firmly with the fold on top so that juices do not run out.
Chill for 30 minutes.
Place on a baking tray, glaze with milk and cook at 400°F, Gas Mark 6 for about 25 minutes until the pastry is golden.
Serve with Madeira Sauce.
Chef
