1 Package TENDERFLAKE Puff Pastry, defrosted overnight in refrigerator
3 lbs (1.36 Kg) Beef Fillet - Trimmed and Tied
Salt and Pepper, to taste
2 Tablespoon (30 mL) Olive Oil
2 Tablespoon (30 mL) Unsalted Butter
1 Onion Chopped
1 Cup (250 g) Button Mushrooms Chopped
3 Tablespoon (45 mL) Chopped Italian Parsley
6 oz (175 g) Smooth Pork Liver Pate
Mushroom Gravy
2 Tablespoon (30 mL) Unsalted Butter
2 Shallots - Chopped
1 Clove of Garlic - Minced
1 Tablespoon(15 mL) Chopped Parsley
1 Teaspoon (5 mL) Chopped Fresh Thyme
Salt and Pepper, to taste
2 Cups (500 g) of Beef Stock
2 Cups (500 g) Chopped Mushrooms
directions
Saute Shallots and Garlic in Melted Butter for approximately 4-5 Minutes
Add in Sliced Mushrooms and cook for 10 Minutes until dry and browned
Add Stock and Simmer for 10 Minutes
Press through sieve and stir in Chopped Parsley and Thyme
PREHEAT oven to 375°F (190°C)
Season the Beef w/ Salt and Pepper and tie with Kitchen String
Heat Oil in a Frying Pan and Brown Beef Fillet on all sides and place into Shallow Roasting Pan
Roast at 375 for 30 Minutes for Medium OR 40 Minutes for Well Done
Allow to cool completely in refrigerator and remove string
Melt Butter in Frying Pan and add Onions and Mushrooms, cooking until all the moisture has evaporated and the Mushrooms are brown for about 10 - 15 mins. and place into bowl to cool completely
Combine Pate, along with Parsley and Salt + Pepper, to taste in a Mixing Bowl
Spread Pate Mixture over Beef and Wrap with TENDERFLAKE Puff Pastry, making sure to seal the Pastry completely
Brush with Beaten Egg. Roll out remaining pastry, cut and create a pattern on top
Glaze with the Egg Wash again
Bake at 390°F (200°C) until the pastry is crisp and golden - approximately 40 Minutes
