- Handful of Dried Porcini Mushrooms
- x2 Small Beef Fillets
- 1 tbsp Butter
- x2 Shallots, chopped
- 1/2 Garlic clove, chopped
- x2 packs of Chestnut Mushrooms, finely chopped
- 50ml Sherry/White Wine (Optional)
- 1 pack of Jus Roll Puff Ready Rolled Pastry
- 1 Egg, beaten
- Salt & Pepper
- Extra Virgin Olive Oil
Soak the porcini mushrooms in hot water, set aside.
Heat a pan until piping hot, add a drizle of olive oil, season the meat with salt and pepper and sear on each side for about a 1min on each side, set aside on a plate.
Add the butter to the pan followed by the shallots and garlic, cook until soft. Add the fresh mushrooms and cook for about 5mins stirring regularly. Drain the porcini mushrooms, roughly chop then add to the pan with the sherry/white wine. Cook until almost all of the liquid evaporates. Add thyme, salt and pepper to taste.
Cut the pastry sheet in half. Using only half of the mushroom mixture put a generous spoonful in the middle of both pieces of the pastry then place the beef fillets on top. Gather the pastry and fold over the to make little parcels. Turn over score the tops, brush the egg was all over and pop on a greaseproof baking tray and bake for 25mins.
The remaining mushrooms I like to serve as a side with plenty of parsley and a light drizzle of olive oil.