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