Ingredients

IngredientsMARINADE:

• 4 tablespoons light olive oil
• 2 medium carrots, sliced
• 2 medium onions, sliced
• 2 sticks celery, sliced
• Pinch dried thyme and sage
• 1 bay leaf
• 4 cloves
• 6 peppercorns
• 1 teaspoon salt

• 1 fillet of beef, trimmed and tied, about 12-inches long
• 8 fluid ounces dry white vermouth
• 4 tablespoons brandy
• 2 pounds mushrooms, finely chopped
• 5 shallots, finely sliced
• 2 ounces butter
• 4 fluid ounces Madeira, port or medium sherry
• 4 ounces (4 tablespoons) pate de foie gras

PASTRY:

• 15 ounces plain flour (all-purpose)
• 7 ounces butter, chilled
• 2 ounces Cookeen (vegetable shortening)
• 2 teaspoons salt

• 6 fluid ounces water, chilled
• 3 ounces butter, softened
• 1 egg, for glazing

SAUCE:

• 2 teaspoons mushroom ketchup
• 16 fluid ounces beef stock
• 1 tablespoon tomato puree

• 1 tablespoon cornflour
• 3 fluid ounces Madeira, port, or sherry
• Salt and freshly ground black pepper

Description

Cooking Channel Serves Up This Beef In Pastry Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

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