Ingredients
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500g Mushroomschopped
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1/3 cup Olive Oil
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1.2kg Beef Fillet
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100g Butter
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1 Onionchopped
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2 Garlic Cloveschopped
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1 teaspoon Thyme leaves
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375g Puff Pastry
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100g Prosciuttosliced
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1 Egglightly beaten
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1/4 cup Gravy Powder
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1 cup Boiling Water
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1 teaspoon Horseradish Cream
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Salt
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Ground Black Pepper
Directions
Steps
|
1
Done
|
Heat oven to 425° F. In a food processor, pulse mushrooms until finely chopped. |
|
2
Done
|
Season the beef generously with salt and pepper. Heat 1 tablespoon oil in a frying pan over high heat. Cook beef, turning, for 5 mins or until browned. |
|
3
Done
|
Heat butter and 2 tablespoons oil in the frying pan on high. Cook onion and garlic for 2-3 mins or until onion softens. Add mushrooms and cook, stirring occasionally, for 15 mins or until soft and very dry. Stir in thyme. Cool. |
|
4
Done
|
On a lightly dusted surface, roll out the pastry to a 3mm-thick rectangle. Lay the prosciutto on the pastry, overlapping slightly. Over the prosciutto, spread the mushroom mixture. Remove string from beef, if tied, then lay the beef on the mushroom. Brush the edges of pastry with egg and fold over to enclose beef. Press edges to seal, and tuck under to form a parcel. Place on a baking tray. Brush all over with egg wash. Chill for 20 mins. |
|
5
Done
|
Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes |
