• 1.25kg fillet of beef - 60g butter
  • 125g small mushrooms - Puff pastry (frozen is good)
  • 2 tablespoons flour - 3 cups water
  • 2 teaspoons water
  • 3 beg stock cubes - 1/4 cup Madeira
  • Freshly ground black pepper - 250g pate de foie
  • Madeira Sauce
  • Salt - 1 egg yolk
  • Salt - Pepper


1. Remove all fat and gristle from meat. Tie meat securely with string. Grind black pepper over meat, pressing in firmly.

2. Heat butter in baking dish. Add meat, sear meat on all sides until dark golden brown; do this over high heat. Put meat in moderate oven for 10 minutes. Remove meat from pan allow to become completely cold.

3. Reserve pan juices for Madeira Sauce.

4. Remove string from meat. Beat pate de foie in bowl until it is just soft enough to spread. Spread a thin layer of pate over entire surface of meat. Sprinkle over a little salt. Press thinly sliced mushrooms on top of meat.

5. Arranged thawed pastry, put meat top side down on pastry, fold two outside edges over meat. Seal with beaten egg and water. Donít have pastry too thick at joins or pastry will not cook. Press ends together, press with fingers to thin out the joined pastry. Trim. Brush ends with egg mixture then fold ends towards the centre join. Turn right side up.

6. Decorate top with thin strips of pastry. Brush with egg mixture. 7. Bake in a very hot oven for 5 minutes. Reduce heat to moderate. Bake further 15 minutes for medium rare for medium, allow extra 10 minutes

8. Make Madeira Sauce wth reserved juices in pan, add flour cook until foaming add water and stock cubes - madeira then salt and pepper to taste.

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