40 minutes
1 hour 20 minutes (plus cooling and chilling times)
Serves 6
Ingredients
1 kg piece Scotch Beef PGI fillet middle cut, any sinew removed
Salt and pepper
1 tbsp olive oil
1 tbsp butter
4 slices Parma ham
170 g fine textured liver pâté such as Brussels (easy to spread)
500 g ready-made all butter puff pastry
Flour for pastry rolling
1 egg, beaten and passed through a sieve
FOR THE MUSHROOMS
2 tbsp unsalted butter
400 g mushrooms, very finely chopped (can be pulsed in a food processor, but not pulverised)
20 g dried porcini powder
1 tsp chopped thyme leaves
Cooking Method
Serve with simple seasonal green vegetables.