| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | New, Two fat lad | 1 | Servings | |
INGREDIENTS
| 1 | Fillet beef, trimmed and | |
| tied | ||
| about 30cm/12" long | ||
| 900 | g | Mushrooms, finely chopped |
| 5 | Shallots, finely sliced | |
| 55 | g | Butter |
| 120 | Madeira, port or medium | |
| sherry | ||
| 115 | g | Or 4 tbsp pate de foie gras |
| 4 | T | Light olive oil |
| 2 | Carrots, sliced | |
| 2 | Onions, sliced | |
| 2 | Sticks celery, sliced | |
| 1 | Pinches thyme and sage | |
| 1 | Bay leaf | |
| 4 | Cloves | |
| 6 | Peppercorns | |
| 1 | t | Salt |
| 250 | Dry white vermouth | |
| 4 | T | Brandy |
| 425 | g | Plain flour |
| 200 | g | Butter, chilled |
| 55 | g | Cookeen |
| 2 | t | Salt |
| 175 | g | Water, chilled |
| 85 | g | Butter, softened |
| 1 | Egg, for glazing | |
| 2 | t | Mushroom ketchup |
| 475 | Beef stock | |
| 1 | T | Tomato puree |
| 1 | T | Cornflour |
| 85 | Madeira, port or sherry | |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
To prepare the Marinade: Heat the oil in a saucepan, add all the vegetables, herbs and spices, cover and cook gently until tender. 2 Put the fillet in a long non-metallic dish or casserole, sprinkle with the salt, cover with the vegetable mixture, and pour on the vermouth and brandy. Cover and leave in a cool place or a refrigerator for 24 hours, turning and basting every few hours. 3 Blend the pastry ingredients (except the softened butter) together and chill for two hours before using. Butter the outside of a 30x6cm/12"x3" loaf tin. 4 Roll three fifths of the pastry into a rectangle of 41x18cm/16x7", lay it over the upsidedown tin and press into place. Trim so the pastry forms a case of 3cm/1 1/2" deep. Prick all over with a fork and chill for 30 minutes. 5 Bake in the middle of a preheated oven at 220c/425f/Gas 7 for 12-15 minutes until light brown. Cool for 10 minutes on the tin and carefully unmould. Scrape the marinade off the meat, reserve it for the sauce, and dry with kitchen paper. 6 Rub the meat with oil, put in a roasting pan, cover with oiled foil and place in a preheated oven at 220c/425f/Gas 7. Roast for 25 minutes, turning and basting halfway through the cooking time. Remove from the oven and cool for 30 minutes. 7 Saute the mushrooms and shallots in the butter for about eight minutes, add the Madeira and boil rapidly until all the liquid has evaporated. Stir in 4 tbsp pate, mix well, turn into a bowl and cover until needed. 8 Roll the remaining pastry into a 41x18cm/16x7" rectangle. Over the bottom spread half the softened butter and fold in half to enclose the butter. Repeat with the remaining butter and fold again. 9 Roll into a rectangle, and fold into thirds like a business letter. Chill for two hours and roll into another rectangle of 41x25cm/16x10". Place the baked bottom case on a buttered baking sheet and spread half the sauteed mushroom mixture on the case bottom. 10 Remove the string from the beef, place on top of the mushrooms and cover with the rest. Beat the egg with 1/2 tsp of water, paint the sides of the case, press together and trim if necessary. Paint with the egg glaze. 11 Make cross-hatch marks over the pastry and three vent holes, 7.5cm/3" apart. Then insert tiny foil funnels for escaping steam. Bake in the middle of a preheated oven at 220c/425f/Gas 7 for 20 minutes, lowering to 190c/375f/ Gas 5 for 20 minutes before serving. 12 For the Sauce: Simmer the marinade with the mushroom ketchup in the beef stock and tomato puree for one hour. 13 When reduced to 475ml/16fl oz, strain, return to the saucepan and thicken with cornflour mixed with the Madeira, port or sherry. Simmer until shiny and thickened, and season to taste.
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Nutrition (calculated from recipe ingredients)
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Calories: 6495
Calories From Fat: 3069
Total Fat: 348.1g
Cholesterol: 903.5mg
Sodium: 18052.9mg
Potassium: 11703.9mg
Carbohydrates: 745.7g
Fiber: 93.4g
Sugar: 191g
Protein: 143.3g