Fillet of Beef in Pastry with Wild Mushrooms and Red Wine Sauce

30 minutes - 40 minutes

Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Happy Christmas.

This is an update of an old personal favourite of mine.

It's easy to prepare and equally good served cold on a buffet table - I've even taken it on a picnic! Its other virtue is that it can be prepared well in advance and just popped in the oven when you're ready. I've also included a horseradish sauce recipe, if you want to serve it cold. See recipe below.

The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press the image to play.

Got a question on Delia's recipes? Ask Lindsey

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Making Fillet of Beef in Pastry in advance

Asked by: Sandra

Hello. I would like to make the fillet of beef in pastry with wild mushrooms. I would like to serve this for a lunch but will be short of time on the day. How soon in advance of cooking can it be prepared please?

Answered by Lindsey: Hello, You can make it a couple of days ahead and keep it covered in the fridge (without the eggs glaze). Kind regards Lindsey

Cooking a larger size of Fillet of Beef in Pastry with Wild Mushrooms and Red Wine Sauce

Asked by: Tigger

Fillet of beef in pastry with wild mushrooms and red wine sauce: Could you please tell me how to adjust the cooking times for different weights of fillet beef. I've used this recipe very successfully several times with the 800g in the recipe but this year I have a larger piece (1.4kg) and am nervous about the correct length of time to leave it in the oven. Maybe I also need to reduce the temperature part-way through to avoid burning the pastry? At the moment I use 210 centigrade as its a fan oven. Am cooking this on Christmas Eve so would really appreciate an answer before then! With thanks Tigger

Answered by Lindsey: Hello Tigger, This is a difficult question because we do not have anything tested for larger pieces of beef. Faced with the same situation if I wanted to serve it rare I would brown the beef for longer in the frying pan and if I wanted to serve it medium or well done I would brown the beef and then roast it for 10 – 15 minutes before cooling and wrapping in the pastry. This way the timings to cook in the pastry stay the same. To be absolutely sure a probe thermometer is really helpful. Best wishes Lindsey

About the Fillet of Beef in Pastry

Asked by: Sarah

Regarding the fillet of beef in pastry with wild mushrooms and red wine sauce from the newer Christmas book, please can you tell me if the timings for cooking are from chilled in the fridge or should it be brought back to room temperature before cooking? i'm a bit nervous as its hard to tell if the beef is cooked as it's covered in pastry. Any tips gratefully received. Thanks

Answered by Lindsey: Hello, In this recipe Delia says chill until needed, then place on a baking tray, glaze and bake. Kind regards Lindsey

Method

Begin by making the filling well ahead - it needs to be chilled before you use it.

Soak the porcini in boiling water for 20 minutes and while that's happening chop up the onion and open-cap mushrooms as finely as possible (if you have a food processor you can do this in moments; if not use a very sharp knife and chop them minutely small). When the porcini have had their 20 minutes, squeeze out all the excess liquid (and reserve it for later), then chop them small as well. Now, in a medium saucepan, melt the butter and stir in the onions and mushrooms to get a good buttery coating, then season and add a few gratings of fresh nutmeg.

What you need to do now is turn the heat to its lowest setting and cook, uncovered, allowing the juices to evaporate slowly. This will take about 35 minutes altogether - stir from time to time and what you should end up with is a lovely concentrated mixture with no liquid left. Spoon the mixture into a bowl, cool and chill in the fridge.

Now season the beef well, then heat the dripping in a frying pan over a high heat. When it is smoking hot, add the beef and brown it on all sides (using a cloth to protect your hands as you turn it). The browning will take about 5 minutes or so, then remove it to a plate and brush it all over with brandy, then leave it on one side to cool.

Now, with the frying pan still on the heat, add the reserved mushroom soaking liquid and let it bubble and reduce a bit, then add the red wine, a heaped tablespoon of the mushroom mixture and some seasoning. Reduce the heat and let it all simmer and reduce by about a third, the take it off the heat and reserve until you need it.

When both the mushrooms and beef have cooled, roll the pastry on a lightly floured surface to a rectangle approximately 35 x 25cm. Trim the edges (keep the trimmings for decoration), then spread one-third of the mushroom mixture over the centre, just large enough for the beef to sit on, then place the fillet on top and cover with the remaining mushroom mixture and pat it down round the beef into a good shape.

Now brush the edges of the pastry with beaten egg and wrap the pastry like a parcel around the meat. if necessary brush the edges at each end with a little more egg before folding them in. Now turn it over so the seal is underneath and use any trimmings to make pastry leaves for decoration. Now place it on a plate and cover and chilll in the fridge till needed.

When you're ready to cook the beef, preheat the oven to 230C/gas mark 8. Place the beef parcel on a greased baking sheet and brush the pastry all over with beaten egg. Bake in the oven for 35 minutes for medium-rare beef, or 5 minutes less for rare and 5 minutes more for well done. When it comes out of the oven, warm the sauce while you rest the beef for 10 minutes before serving it cut into 6 thick slices. Alternatively cool it completeley, chill and serve cold as part of a buffet with Horseradish, Creme Fraiche and Mustard Sauce (see below)