Cooking a larger size of fillet of beef in pastry
Fillet of beef in pastry with wild mushrooms and red wine sauce:
Could you please tell me how to adjust the cooking times for different weights of fillet beef.
I've used this recipe very successfully several times with the 800g in the recipe but this year I have a larger piece (1.4kg) and am nervous about the correct length of time to leave it in the oven. Maybe I also need to reduce the temperature part-way through to avoid burning the pastry? At the moment I use 210 centigrade as its a fan oven. Am cooking this on Christmas Eve so would really appreciate an answer before then!