Fillet De Boeuf En Croute

• 2 kg filet of beef
• 250 g fatty bacon
• 200 g pate, of choice
• 500 g shortcrust pastry
• 1 egg wash, for glazing
• 250 g mushrooms
• 250 ml cream
• 1 tablespoon green peppercorn
• 1 dash brandy

1. MEAT.
2. Prepare fillet by removing all sinew.
3. Lay bacon over meat and place on griddle.
4. Cook in oven at 200 degrees Celsius for 30 minutes (rare), 40 minutes (medium), 50 minutes (well done).
5. Allow meat to cool, remove bacon and rub with pate.
6. Wrap in pastry.
7. Baste with egg.
8. Cook at 200 degrees Celsius for 35 to 40 minutes.
9. SAUCE.
10. Chop bacon left over from meat finely and brown in a a spot of butter.
11. Chop mushrooms and add to bacon.
12. Crush peppercorns and add to sauce.
13. Add cream and brandy.
14. Thicken to taste.

beef, bacon, pate, shortcrust pastry, egg, mushrooms, cream, green peppercorn, brandy

Taken from www.food.com/recipe/fillet-de-boeuf-en-croute-353349 (may not work)