The fillet is lightly seared to seal in the juices, wrapped
in flaky or puff pastry, and baked until golden brown.
Filling
60 g butter
125 g button mushrooms,
sliced
1 onion, peeled and finely chopped
1 cup (250 ml) fresh white breadcrumbs
salt and freshly ground black pepper to taste
2 tsp (10 ml) chopped fresh thyme or ˝ tsp (3 ml) dried
1.2 kg
fillet
Pastry
400 g ready-made puff or flaky pastry, thawed
beaten egg and milk to glaze
- Melt the butter in a saucepan and sauté the mushrooms and onion over medium heat until soft. Stir in the breadcrumbs, seasoning and thyme. Set aside to cool slightly.
- Cut the fillet into 2.5 cm-thick slices. Grill for 3-4 minutes per side for rare, then dry well on kitchen paper.
- Roll out the pastry on a floured surface to a thickness of about 3 mm, then cut into 20 x 20 cm squares. Spoon 2 Tbsp (30 ml) of the mushroom mixture into the centre of each pastry square. Place a slice of beef on top and sprinkle with salt to taste. Spoon another 2 Tbsp (30 ml) mushroom mixture onto each slice. Enclose the filling with the pastry and brush with egg and milk. Place on a greased baking tray and bake in a preheated oven at 200 °C for 10-15 minutes.
Serves 4-6
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