Читать книгу Sophie Conran’s Pies - David Loftus - Страница 12

This is a traditional British dish. My parents used to serve it at dinner parties and I thought it was very chic. It was one of the first things I cooked when I left home at 17 feeling very grown up.

SERVES 6

1kg (2lb 4oz) beef fillet in one piece

salt and freshly ground black pepper

1 tbsp olive oil

100g (4oz) butter

1 onion, finely chopped

250g (9oz) field mushrooms, finely chopped

3 cloves garlic, finely chopped

1 handful chopped parsley, stalks removed

2 tbsp brandy

2 tbsp double cream

375g (13oz) good-quality butter puff pastry

1 egg, beaten

Preheat the oven to 220°C (425°F/Gas 7).

Season the beef with salt and pepper. Heat the oil in a large pan over a high heat. As soon as it is hot, quickly fry the meat until browned all over. Remove the meat from the pan and set it aside on a plate. If you like rare meat this is perfect, if you prefer it more cooked or it is a thick piece, then brown for longer.

Reduce the heat, add the butter to the pan and gently fry the onions for about 15 minutes or until soft. Add the mushrooms and garlic, and cook for a further 15 minutes, stirring from time to time. Stir through the parsley, and then pour in the brandy. Simmer for 5 minutes, then add the cream and stir it through. Remove the pan from the heat and allow the contents to cool.

Roll out the pastry into a large sheet that is large enough to wrap the meat in. Spread the cooled mushroom mixture in a layer over the pastry, leaving about 3cm (1in) around the edge. Brush the edge with a little of the beaten egg. Place the meat in the middle and carefully bring together the two long sides of pastry, up and over the fillet. Gently pinch the sides together and then roll to make a neat seam at the top. Tuck the pastry flaps under at each end and gently set it on a roasting tin.

Brush all over the top of the pastry with a little more of the beaten egg and allow to dry for 10 minutes. Then brush over with egg once more. This gives the pastry shell a bit more strength and will help to stop it falling apart when sliced. Place it in the oven and roast for 20 minutes. Once cooked, remove from the oven and allow to stand for 10 minutes before carving.

I like to serve with pommes dauphinoises (my all-time favourite potato dish), buttered spinach and horseradish sauce. It is also excellent served cold with grain mustard and a green salad.