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Add a photoServings: 4
Ingredients
- 1 kg beef, fillet
- 2 sht puff pastry
- 1 x Large eggs
- 1/2 c. onions, medium
- 1 slc bacon
- 1 c. mushrooms
- 1 tsp garlic, crushed
- 1/4 c. breadcrumbs
- 100 gm chicken liver pate
Directions
- Dice onions, bacon, mushrooms.
- Cut beef into 4 even-sized steaks and shape into neat rounds.
- Heat a small amount of oil in a large pan and quickly seal the beef all over for 3 min till well browned. Meat should still be very rare. Remove from pan and set aside to cold.
- In the same pan, cook onion, bacon and mushrooms till soft, add in garlic and any juices which have run from the beef. Remove from heat and allow to cold to room temperature.
- Stir in the pate and breadcrumbs and mix well to create a paste.
- To Assemble:Cut out 4 rounds of puff pastry, at least 4cm wider than the fillet. Place the fillet on top. Spread the top of the fillet proportionately with stuffing mix.
- Brush pastry edges with beaten egg, lay a second piece of pastry over beef. Press pastry edges together to seal sides and completely enclose the beef.
- Transfer to greased roasting tray, brush pastry with beaten egg and cook in a moderate-warm oven for 15-20 min till pastry is golden brown.
- (depends how you like your meat done).
- Remove from oven, allow to rest 5 min before serving.
- Serve with roast vegetables and gravy.
- Beef can be prepared and wrapped in pastry, refrigerated and then cooked when required.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 610 | |
| Calories from Fat 386 | 63% |
| Total Fat 42.87g | 54% |
| Saturated Fat 16.82g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 997mg | 42% |
| Potassium 811mg | 23% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.67g | 1% |
| Protein 45.74g | 73% |
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