Serves: 6

Ingredients
1kg Beef Fillet
200g O Crualaoi Stuffing
1 Tub Chicken liver pate
1 Small punnet of mushrooms (cut into small dice)
2 tbsp olive oil
1 tbsp Dijon mustard
2 sheets pre-cut puff pastry
1 beaten egg

Directions
Heat Pan. Season Beef fillet with salt and pepper . Add 1 tbsp of olive oil into pan and brown fillet on all sides.
Place fillet in pre-heated oven at 180c and cook for 15 mins for Medium Rare and 20 mins for Medium. Remove from pan and let cool.
Add the other tbsp of olive oil to pan and add mushrooms and cook for 2 mins to absorb all the juices . Let cool.
Add the mushrooms, stuffing and chicken liver pate in to a bowl and mix together.
Place one sheet of pastry on a chopping board and spread some of the stuffing on this (the same size as the fillet).
Brush the fillet with mustard. Place the fillet on the stuffing and rub the rest of the stuffing on the fillet so that the fillet is completely covered.
Drape the other sheet of puff pastry over the fillet, pushing it down on to the fillet so there will be no air pockets.Trim off the excess of pastry and with the back of the handle of a spoon decorate the bottom rim of the pastry.
Brush all over with egg was and run diagonal lines down the pastry with a knife without piercing the pastry.
Place in the fridge for 1 hour to chill or overnight. Place in preheated oven at 180c for 20-25 mins until golden brown on top.
Let stand for 10 mins before carving. Serve with a red wine gravy and some garlic gratin potatoes.
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