2lb beef tenderloin
8oz mushrooms, diced fairly finely
2 tsp oregano or herbes de provence
2oz salted butter
2 tbsp olive oil
1lb puff pastry
1 egg, beaten
Salt and pepper to taste

Heat the oven to 360F. Melt the butter in a shallow frying pan. Add the mushrooms and herbs. Season with salt and pepper and cook till they release their juices and most liquid evaporates (about 10 mins). Set aside in a bowl. Heat the olive oil in the same pan and seal the beef on all sides. Roll out the pastry to 1/8" thickness and spread the mushroom mixture in the center, covering the same area as will be taken up by the beef. Lay the beef on top of the mushroom bed and fold up the pastry, squeezing edges together to seal all round. Brush with the beaten egg. Cook for 40 mins and allow to rest for 10 mins before serving.

Serves 4-5