Beef in Pastry from Two Fat Ladies: Full Throttle by Jennifer Paterson

Ingredients

• 85ml/3fl oz Madeira, port or sherry
• 475ml/16fl oz beef stock
• 1tbsp tomato purée
• 1 egg, for glazing
• 2 tsp mushroom ketchup
• 175g/6fl oz water, chilled
• 85g/3oz butter, softened
• salt
• freshly ground pepper
• 1 bay leaf
• pinch of thyme and sage
• 2 sticks celery, sliced
• 2 medium onions, sliced
• 2 medium carrots, sliced
• 4 tbsp light olive oil
• 115g/4oz (4 tablespoons) pâté de foie gras
• 2tsp salt
• 200g/7oz butter, chilled
• 425g/15oz plain flour
• 4 tbsp brandy
• 250ml/8fl oz dry white vermouth
• 1 tsp salt
• 6 peppercorns
• 4 cloves
• 1 fillet of beef, trimmed and tied, about 30cm/12in long
• 900g/2lb mushrooms, finely chopped
• 5 shallots, finely sliced
• 55g/2oz butter
• 120ml/4fl oz Madeira, port or medium sherry
• 1 tbsp cornflour