This recipe is wayyy easier than it looks; create a show-stopping meal for your family and friends in no time!


🔷1kg Saffron Alley’s beef fillet

🔷 olive oil

🔷 250g chestnut mushrooms

🔷 50g butter

🔷 2-3 puff pastry packs

🔷 2 egg yolks beaten with tbsp water


  • preheat oven to 200 degrees
  • pour 1tbsp olive oil over the beef
  • season the beef with a lot of salt and pepper
  • pop it in the oven for 15 mins (medium-rare) or 20 mins (medium)
  • chop up 250g mushrooms finely (aim for a bread crumby texture – we don’t want them liquidy or mushy)
  • place the butter and more olive oil in a pan and add the mushrooms until they become soft (takes approx. 10 mins)
  • place a layer of the mushrooms on top of the beef
  • wrap up the beef in clingfilm and tie off the ends, then chill it in a fridge
  • once it’s chilled, unwrap the clingfilm and place the beef on a rolled-out layer of puff pastry
  • pave another sheet of puff pastry on top of the beef and press down on the edges
  • cut off any excess pastry and seal the ends of the two pastry layers with a fork
  • add another lattice layer by cutting dense strips of the puff pastry, intertwining them and trimming off any excess
  • whisk 2 egg yolks and 1 tbsp water and use this mixture to glaze the pastry
  • refrigerate for 30 mins then glaze over again
  • place the pastry in the oven at 200 degrees for 20-25 mins (medium-rare)
  • take it out the oven and leave for 10 mins

Dinner is served!

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