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		METHOD:
1		Pre-heat oven to 220 °C / 425 °F / Gas 7.
2		Trim and tie up the fillet at intervals with fine string so it retains its shape. Heat the oil and 15g (½ oz) of the oil in a large frying pan, add the meat and fry briskly on all sides. Press down with a wooden spoon while frying to seal well.
3		Roast for 20 minutes, then set the beef aside to cool and remove the string.
4		Meanwhile, cook the mushrooms in the remaining oil until soft; leave until cold, then blend with the pâté.
5		On a lightly floured surface, roll out the pastry to a large rectangle about 33 x 28 cm (13 x 11 inches) and 0.5 cm (¼ inch) thick.
6		Spread the pâté mixture down the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the egg.
7		Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet.
8		Decorate with leaves cut from the pastry trimmings. Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes. Allow the Beef Wellington to rest for 10 minutes before serving.
		TIPS:
		Often meat juices can leak through the pastry. To prevent this you can:
1		Egg wash the inside of the puff pastry (prior to stage 6).
2		Sprinkle fine polenta on the inside to adsorb juices (prior to stage 6).
3		Cover inside of pastry with a layer of lettuce (will virtually disappear after cooking) (prior to stage 6).

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