• 2 tbsp olive oil
  • 1.4kg beef roasting joint, trimmed to an even width
  • 500g puff pastry
  • 400g chestnut mushrooms, finely chopped
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 170g chicken liver pâté
  • 5g fresh tarragon, finely chopped
  • 14g fresh flat-leaf parsley, finely chopped
  • 1 egg yolk, beaten


  1. 1

    Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.

  2. 2

    Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.

  3. 3

    Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.

  4. 4

    Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.

  5. 5

    Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.

Nutritional Details

Each serving provides
  • Energy 1989kj 475kcal 24%
  • Fat 28.8g 41%
  • Saturates 12.5g 63%
  • Sugars 1.4g 2%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

17.8g carbohydrate 1.0g fibre 35.4g protein

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