Ingredients

• 1.4kg/3 lb fillet of beef

• 15g/1/2 oz butter

• 30ml/2 tbsp oil

• 1/2 small onion, finely chopped

• 175g/6 oz mushrooms, chopped

• 175g/6 oz liver pate

• freshly squeezed lemon juice

• a few drops of Worcestershire sauce

• 400g/14 oz ready-made puff pastry

• salt and ground black pepper

• beaten egg, to glaze

Serves 8

Method:

1. Preheat the oven to 220C. Season the beef with pepper, then tie it at intervals with string.

2. Heat the butter and oil in a roasting tin. Brown the beef over a high heat, then cook in the oven for 20 minutes. Cool and remove the string.

3. Scrape the cooking juices into a pan, add the onion and mushrooms and cook until tender. Cool, then mix with the pate. Add lemon juice and Worcestershire sauce.

4. Roll out the pastry to a large 5mm thick rectangle. Spread the pate mixture on the beef, then place it in the centre of the pastry. Dampen the edges of the pastry, then fold it over the beef to make a neat parcel, tucking in the ends neatly; press to seal.

5. Place the parcel on a baking sheet with the join on the underside and brush with beaten egg. Bake in the oven for 25-45 minutes, depending how well done you like the beef. Serve in generous slices.