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To prepare the beef and mushroom mixture:.
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Heat 1 tablespoon of oil in a large frying pan over a high heat.
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Sprinkle the beef with salt and pepper.
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Add the beef to the hot pan and cook until brown on all sides but still very rare in the center.
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This will take 8 minutes total.
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Transfer the beef to a plate and refrigerate until it is cold.
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Set the pan aside (do not wash the pan).
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Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped.
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Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat.
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Add the shallots and saute for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan.
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Add the finely chopped mushrooms and saute 5 minutes.
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Sprinkle with salt and pepper.
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Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry.
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Set the mushroom mixture aside to cool completely.
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To assemble and bake the beef:.
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Preheat the oven to 400F Line a heavy large baking sheet with parchment paper.
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On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle.
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Brush 2 inches of one long side of one rectangle with some of the beaten egg.
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Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches.
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Press gently to seal.
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Spread half of the mushroom mixture lengthwise over the center of the pastry.
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Place the beef on top of the mushroom mixture.
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Spread the remaining mushroom mixture over the top of the beef.
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Fold the pastry over the beef, overlapping the pastry on top of the beef.
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Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef.
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Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down.
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Brush some of the beaten egg over the pastry.
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Score the top of the pastry decoratively with the dull side of a knife.
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Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130F when inserted into the center of the beef for medium-rare doneness.
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The temperature of the beef will rise as it rests.
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Let the beef rest for 20 minutes.
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Transfer the beef to a cutting board.
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Reserve the pan juices.
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Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half.
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Pour in the reserved juices from the beef.
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Simmer 1 minute.
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Season the sauce to taste with salt and pepper.
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Meanwhile, to cook the green beans:.
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Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender.
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Drain.
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Melt the butter in a medium saute pan over a medium heat.
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Add the beans and toss to coat.
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Season to taste with salt and pepper.
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To serve:.
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Cut the beef and pastry crosswise into thick slices.
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Transfer the slices to plates.
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Spoon some wine sauce over the beef and serve with the green beans.
