Ingredients

• 1.6-2.kg whole fillet Aberdeen Angus Beef2 tbsp butter
• 1/2 oz dried porcini mushrooms, rinsed
  
• 2 x shallots, peeled and finaly choped
  
• 3 1/2 cup large flat mushrooms, finely chopped
  
• 2 garlic cloves, peeled and chopped
  
• 2 tsp chopped fresh thyme
  
• 13 oz/375g ready-made puff pastry
  
• 1 egg, beaten
  

Preparation method

1.Heat 25g/1pz of butter in frying pan. When foaming, add the beef and brown all over. Place on a rack over a roasting tin and roast at 220 deg C/425 deg F gas mark 7 for 20 minutes. Set aside and cool.
2. Soak the dried porcini mushrooms in 30ml (2 tbsp) boiling water for 15 minutes.
3. Melt the remaining butter in a pan, add the shallots and fry for 2 minutes. Add the garlic, cook for 30 seconds. Cook for 5 minutes until dry, then add the thyme, season to taste and let cool.
4. Roll out a quarter of the pastry to a rectangle 2.5cm (1 inch) larger than the beef, and prick with a  fork.
5. Bake at 220 deg C/425 deg F/Gas Mark 7 for 10-12 minutes until crisp and golden
6. Allow to cool then trim to the size of the beef and place on a baking sheet
7. Roll out remaining pastry to rectable about 30 x 40xm. Cut a small square off each corner. Keep the trimmings
8. Place the meat on the cooked pastry rectangle. season the beef and spread the mushroom all over then brush lightly with a little egg
9. Wrap the uncooked pastry around the beef, tucking it uner the bastry base. Refridgerate until ready to cook. 
10. Make a slit in the top of the pastry and brush with beaten egg. Decorate with shapes cut from pastry trimmings
11. Bake at 220 deg C/425 deg F/Gas mark 7 for 35 minutes for medium rare beef of 40-45 minutes for medium.