- 1.25 kg (2 1/2lb) fillet of beef, see notes
- 125g (4oz) butter
- 1 tablespoon oil
- salt, pepper
- 1 medium onion
- 125 g (4 oz) mushrooms
- 60 g (2 oz) pate de foie
- 500 g (1 lb) packaged puff pastry
- 1 egg-yolk
- 1 tablespoon water
- Trim fillet, season well with salt and pepper. Heat 30 g (1 oz) butter and oil in shallow pan, brown meat well on all sides; this should take about 10 minutes. Remove from heat, allow to cool completely.
- Chop onion finely, thinly slice mushrooms. Saute in 30 g (1 oz) butter until tender. Combine remaining 60g (2 oz) softened butter with the pate, season with salt and pepper. Spread the pate over the top of the fillet, then top with cooled onion-and-mushroom mixture.
- Roll out puff pastry to rectangle approximately 35 cm by 25 cm (14 in x 10 in). Carefully turn meat top side down in centre of pastry. Fold the two outside edges together towards the centre, seal firmly. Fold pastry over to form an envelope seal at either end. Place roll right side up on greased baking tray. Brush over pastry with combined beaten egg-yolk and water. Bake in very hot oven 10 minutes; reduce heat to moderate (190-200 degrees), bake further 15 to 20 minutes for medium-rare meat; for medium-cooked meat allow a further 10 minutes.
Taken from an early 1980s Women’s Weekly collection. As it is unlikely you will have a 1.25kg eye fillet from your Dexter, use the scotch fillet roast with all fat trimmed away.