Yield: 6 Servings
|1 \N||2 Lb Beef Fillet|
|1 \N||Recipe; marinade for beef|
|1 \N||Recipe; French lining pastry|
|¼ pounds||Mushrooms; fresh, sliced|
|1 \N||Recipe; Anglais glaze|
Trim any gristle and surplus fat from the fillet, then place in a medium-sized bowl. Pour the marinade over the fillet and cover the bowl with plastic wrap. Marinate the fillet for about 4 hours, turning occasionally. Remove the fillet from the marinade and drain well.
Roll out the pastry on a well-floured board to ⅛ inch thickness.
Cut into a rectangle wide enough to overlap the fillet by 1½ inches and long enough to cover the ends well. Place the pastry rectangle carefully over a shallow baking dish. arrange half the mushrooms length-wise down the center of the pastry, then place fillet over the mushrooms. Arrange the remaining mushrooms over the fillet. Wrap, glaze, then decorate the fillet for baking according to the step by step instructions. Bake in a preheated 400-degree oven for about 40 minutes for a medium rare fillet or 50 minutes for a medium doneness. Serve immediately. STEP BY STEP DIRECTIONS: #1.Wrapping the fillet; Lift one long side of the pastry over the fillet and brush the edge with cold water. Lift the opposite side over the top of the pastry and press gently to seal. #2. Wet the short ends and press together sealing well. Trim off the excess pastry. #3. Brush the wrapped fillet with Anglais glaze. #4. Cut the pastry trimmings into decorative rounds, crescents or into ⅜ inch strips for braiding. Place over the seam on the top of the pastry.
Brush the trim with glaze. Any unused trim may be glazed and baked separately until golden brown. This recipe requires three additional recipes that I am posting with this outline. The recipes required are; Mike Stock Marinade for Beef, Mike Stock french lining pastry, and Mike Stock Angais Glaze.