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1
Preheat your oven to 190C/375F/Gas 5.
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2
Pat the beef dry with absorbent paper and spread with 15g (1/2 oz) of the butter.
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3
Place in a roasting tin and roast for 40 minutes,b asting occasionally.
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4
Remove and leave until cold.
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5
Melt the remaining butter in a saucepan.
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6
Add the onion and cook gently for 5 minutes, until softened.
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7
Add the mushrooms and cook for about 15 minutes until some of the liquid has evaporated.
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8
Remove from the heat, season and leave until cold.
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9
Increase oven temperature to 230C/450F/Gas8.
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10
Roll out the pastry into a rectangle large enough to enclose the beef.
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11
Place on a baking sheet.
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12
Spread half the mushroom mixture down the centre of the pastry.
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13
Place the beef on top, then top with the remaining mushroom mixture.
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14
Brush the edges of the pastry with egg and wrap the pastry round the meat, pressing the long edges together firmly and tucking in the short ends to seal.
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15
Use trimmings to make pastry leaves to decorate.
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16
Brush all over with beaten egg, then cook in the oven for about 40 minutes, cover with foil for the last 10 minutes so the pastry stays golden brown.
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17
Transfer to a serving dish, garnish and serve.
