Instructions
- Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
- Season the beef medallion with salt and black pepper.
- Heat a frying pan over high heat and quickly sear the beef for around 1 minute on each side, making sure to seal the edges too. Remove from the pan and set aside to cool slightly.
- Add the mushrooms, shallot, garlic, dried thyme, and a small splash of water to a blender or food processor. Blitz until the mixture forms a thick paste.
- Transfer the mushroom mixture to the frying pan and cook for a few minutes over medium heat until reduced and paste-like. Leave to cool slightly.
- Roll or shape the lighter puff pastry into two even squares.
- Spread a layer of the mushroom mixture in the centre of one pastry square. Place the beef on top, then spread a little more mushroom mixture over the beef.
- Brush the pastry edges with beaten egg, place the second pastry square on top, and seal the edges using a fork.
- Brush the outside with the remaining egg wash.
- Chill in the fridge for 10–15 minutes if time allows.
- Bake for 20 minutes until the pastry is golden and crisp.
- Slice in half and serve with vegetables and rich homemade gravy.
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