2 Fillet Steaks (The size will, of course, depend on who you are cooking for. Mine were 125g each)
400g Chestnut Mushrooms (Finely chopped)
2 Banana Shallots (Finely chopped)
3 Cloves Garlic (Finely chopped)
1 tablespoon Butter
100ml Dry White Wine
1 Small Egg (Beaten)
1 packet All Butter Puff Pastry (or home made!)
1 handful Fresh Soft Herbs (I used parsley and thyme)
Salt and Pepper
100g Chicken liver pate
Make the mushroom duxelles by gently frying the shallots and garlic in butter for a minute
Add the chopped mushrooms, season with salt and pepper and continue to cook until most of the liquid has gone (about 10 minutes)
Add the white wine and reduce down till almost dry. Stir through the finely chopped soft herbs and allow the mixture to cool
Roll out the pastry on a floured board. It should be no more than 1/4cm thick and rolled into an oblong large enough to take both steaks along the 'long' middle and to fold up the pastry over the meat
Heat a skillet till very hot. Seal the steak on all sides as quickly as possible. It shouldn't be allowed to cook - this should take about a minute in total
Allow the meat to cool. Meanwhile preheat the oven to 220c or 220c for a fan oven
Spread the steaks with pate (if you are using it) and lay pate side down so that each steak has one edge running along the centre of the rolled out pastry and there will be sufficient space to allow you to cut along the middle of the pastry leaving space to seal.
Top the steaks with the mushroom duxelles.
Cut down the middle of the pastry, between the two steaks. Using a pastry brush, paint around all the edges with egg.
Fold the pastry over the steak to make a neat parcel. Crimp the edges. Now paint the top of each parcel with egg, right down to the crimped edges and roll the edges over again to seal completely
Put the steaks on a baking tray and place in the oven for 12 minutes (rare) to 15 minutes (medium rare) 18 minutes (medium) or 20 minutes (well done)
Remove the steaks and allow to rest on a warm plate for 5 minutes. Garnish with watercress or steamed spinach and serve. You can use any remaining mushroom duxelles warmed up with a tablespoon of double cream as a sauce.