Ingredients
- 1kg (2lb 2oz) Scotch Beef fillet
- 2tbsp olive oil
- 25g (1oz) butter
- 500g (1lb 2oz) chestnut mushrooms, finely chopped
- 3 thyme sprigs, leaves picked
- 150ml (1/4 pint) dry white wine
- 12 prosciutto slices
- 100g (31/2oz) chicken liver pâté
- 6tsp Dijon mustard
- Plain flour, to dust
- 500g (1lb 2oz) block puff pastry
- 1 medium egg, lightly beaten
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