ingredients
serves 6
2 1/2 pound whole fillet of beef, trimmed
2 tablespoons brandy
1 clove garlic, cut in half
salt and pepper
1/4 cup butter
1/2 pound onions, finely chopped
1/2 pound mushrooms, finely chopped
3 sliced cooked ham, cut in half
13 ounce packet frozen puff pastry, defrosted
beaten egg to glaze
method
1. Marinate the fillet in the brandy for a few hours. Rub the meat with the garlic and season with pepper.
2. Brown the fillet all over in the butter, cover with the brandy marinade and ignite. Remove the beef and cool.
3. Add the onions and mushrooms to the fat and fry until soft.
4. Season and cool. Cut the fillet two-thirds through into six portions.
5. Sandwich the folded ham into the cuts.
6. Roll the pastry out to a large rectangle. Spread with the mushroom mixture and lay the fillet on top, cut side down. Make into a neat parcel and seal the edges.
7. Place a piece of greased greaseproof paper on a baking tray. Lift the beef on to the tray with the folds underneath.
8. Glaze and score the pastry. Use any pastry trimmings to make leaves. Bake in a hot oven (230°C, 450°F) for 30 to 40 minutes until browned.
