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Ingredients

• 1 x Fillet beef, trimmed and tied, about 30cm/12" long
• 900 gm Mushrooms, finely minced
• 5 x Shallots, finely sliced
• 55 gm Butter
• 120 ml Madeira, port or possibly medium sherry
• 115 gm Or possibly 4 tbsp pate de foie gras
• 4 Tbsp. Light extra virgin olive oil
• 2 med Carrots, sliced
• 2 med Onions, sliced
• 2 stk celery, sliced
• 1 pch thyme and sage
• 1 x Bay leaf
• 4 x Cloves
• 6 x Peppercorns
• 1 tsp Salt
• 250 ml Dry white vermouth
• 4 Tbsp. Brandy
• 425 gm Plain flour
• 200 gm Butter, chilled
• 55 gm Cookeen
• 2 tsp Salt
• 175 gm Water, chilled
• 85 gm Butter, softened
• 1 x Egg, for glazing
• 2 tsp Mushroom ketchup
• 475 ml Beef stock
• 1 Tbsp. Tomato puree
• 1 Tbsp. Cornflour
• 85 ml Madeira, port or possibly sherry
•     Salt and freshly grnd pepper

Description

1 To Prepare The Marinade: Heat The Oil In A Saucepan, Add In All The Vegetables, Herbs And Spices, Cover And Cook Gently Till Tender. 2 Put The Fillet In A Long Non-metallic Dish…

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