Very few dishes can compete with the combination of tender beef, rich pate and a crispy pastry crust. The addition of slight acidity from the vinaigrette on the mushrooms and the salty fresh sauce of samphire though just raises it to a new height.
Beef fillet (400g)
Duck liver pate (200g)
Mushrooms (bag full)
Truffle oil (optional)
Pre-rolled puff pastry
Egg for egg-wash
1. Sear the fillet in a very hot pan very briefly to develop a little flavour. Put straight back in the fridge.
2. Chop half the mushrooms finely then put into the same still very hot pan with a little oil. Drive as much of the moisture out as possible then mix with the pate. Put in the fridge to set.
3. Blanch 4 of 5 cabbage leaves and remove the stalks. Dry on kitchen towel.
4. Lay some cling film on a bench, lay the cabbage leaves over in a single layer, then spread a layer of pate on top.
5. Place the beef in the middle, then wrap the other roll up so that a thin layer of pate and leaves surrounds the whole fillet. Wrap tight in kitchen roll and put back into fridge for a few minutes to set up.
6. Now roll out the pastry. Remove the beef from the plastic wrap, place onto the pastry and roll up like a parcel. It doesn’t need to be desperately pretty, just make sure it’s enclosed. You can at this point refrigerate again (it helps the pastry rise if you cook it from cold but it’s not necessary).
7. Brush with egg wash and get into a hot oven (200c/392f) for about 40 mins or until the outside is nicely puffed and golden brown.
8. Meanwhile saute the rest of the mushrooms, and dress in walnut oil and vinegar. Keep warm.
9. Puree the samphire and put through a sieve to get really fine.
10. When the beef is ready let rest for a good 10 mins at room temperature, then slice and serve.