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1
Trim tenderloin if necessary and pat dry.
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2
Halve tenderloin crosswise and season with salt and pepper.
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3
In a large heavy skillet heat oil over moderately high heat until just smoking and brown beef, 1 piece at a time, on all sides, about 2 minutes total for each piece of beef, transferring to a platter.
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4
Make an egg wash by lightly beating egg with water.
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5
On a lightly floured surface with a floured rolling pin roll out dough into a 19- by 15-inch rectangle (slightly less than 1/4 inch thick).
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6
Cut a 1-inch strip of dough from a shorter end (leaving an 18- by 15-inch rectangle) and reserve strip.
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7
Arrange rectangle lengthwise on a baking sheet or tray (about 17 1/2 by 12 1/2 inches), letting excess hang over.
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8
Spread one third filling lengthwise down middle of rectangle, forming a 16- by 2-inch strip.
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9
Arrange beef pieces end to end lengthwise on filling and spread remaining filling on top of beef.
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10
Brush edges of dough with some egg wash.
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11
Fold up long sides of dough to enclose beef completely and seal edge.
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12
Fold ends of dough over wrapped beef and seal edges.
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13
Invert a large baking sheet onto wrapped beef and invert beef onto sheet so that pastry is seam side down.
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14
Brush crust evenly with some egg wash. Cut out holly leaves and berries from reserved pastry strip and arrange on crust, gently pressing to make them adhere.
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15
Brush decorations with some egg wash and with a sharp knife make small steam vents every 3 inches on top of crust.
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16
Chill beef en croute, loosely covered, at least 1 hour and up to 6.
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17
Preheat oven to 400F.
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18
Bake beef en croute in middle of oven 45 minutes, or until pastry is golden brown and a thermometer inserted diagonally 2 inches into center of beef registers 115F.
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19
Let beef stand on sheet on a rack 25 minutes.
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20
Beef will continue to cook as it stands, reaching 125F.
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21
(medium-rare).
