Instructions: Heat a small amount of oil in a large pan and seal the beef all over for 5 minutes until well browned. Set aside to cool.

Dice onions and mushrooms.

In the same pan, cook onion and mushrooms until soft, add garlic and any juices that have run from the beef. Remove from heat and allow to cool to room temperature.

Stir in the pate and breadcrumbs and mix well.

To Assemble:
Lay out 1 sheet of puff pastry, at least as long and wide as the piece of fillet, cover with overlapping bacon pieces, leaving 5cm around the edges of pastry to seal. Place the fillet on top of bacon. Spread fillet evenly with stuffing mixture, fold bacon up over fillet to enclose.

Brush pastry edges with beaten egg, lay second piece of pastry over beef. Press pastry edges together and roll sides up to seal sides and ends and completely enclose the beef.

Transfer to greased roasting tray, brush pastry with beaten egg and cook in a moderate oven for 30-45 minutes (depends how you like your meat done).

Remove from oven, allow to rest 15 minutes before serving. Cut into 4 equal slices.

Serve with roast vegetables and gravy.

A dish with a touch of class. Try at your next dinner party.

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