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1
Preheat the oven to 425F (220C).
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2
Season the meat with salt and pepper.
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3
Heat the oil in a frying pan over high heat.
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4
Add the beef and cook, turning often, about 5 minutes.
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5
Place the beef on a rack in a roasting pan.
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6
Roast for 10 minutes.
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7
Let cool.
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8
Meanwhile, melt the butter in a frying pan over medium heat.
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9
Add the shallots and garlic and cook, stirring, for 2-3 minutes, until just softened.
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10
Add the mushrooms and cook 4-5 minutes more, stirring occasionally, until the juices have evaporated.
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11
Add the brandy and boil for 30 seconds.
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12
Let cool.
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13
Roll one pastry sheet and trim into a rectangle 2in (5cm) larger than the beef fillet.
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14
Place on a baking sheet and prick well with a fork.
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15
Bake 12-15 minutes, or until crisp and golden.
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16
Let cool, then trim any uneven edges with a serrated knife.
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17
Place the pastry rectangle on a baking sheet.
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18
Spread 1/3 of the mushroom mixture down the center.
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19
Place the beef on top and spread the remaining mushroom mixture on top.
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20
Roll out the remaining pastry sheet large enough to cover the beef.
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21
Brush the exposed edge of the pastry with beaten egg.
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22
Place the rolled dough over the beef, tucking and pressing the dough to the baked pastry base to adhere.
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23
Brush with beaten egg.
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24
Decorate with pastry trimmings, and brush again.
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25
Make a slit in the center.
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26
Bake about 30 minutes, until 130F for rare.
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27
Let stand for 10 minutes before serving.
