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Ingredients

• 50 g unsalted butter, diced and chilled, plus extra for greasing
• 2 tbsp olive oil, for frying
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 225 g flat mushrooms, chopped
• 10 g dried porcini, soaked in boiling water for 20 minutes, then drained and finely chopped
• 1 tbsp fresh flat leaf parsley, chopped
• 4 x 175 g fillet steaks, each about 2.5 cm thick
• 100 g smooth chicken liver pat
• 250 g ready-to-roll puff pastry, thawed if frozen
• plain flour, for dusting
• 1 large egg, beaten
• 175 ml red wine
• black pepper
• broccoli, to serve

Description

Try This All-time Classic Dish From Ainsley Harriott, Combining A Juicy Fillet Steak, Wild Mushrooms And Pâté In A Crisp Pastry Crust

UK TV