Instructions: Dice onions, bacon, mushrooms.

Cut beef into 4 even-sized steaks and shape into neat rounds.

Heat a small amount of oil in a large pan and quickly seal the beef all over for 3 minutes until well browned. Meat should still be very rare. Remove from pan and set aside to cool.

In the same pan, cook onion, bacon 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 form a paste.

To Assemble:
Cut out 4 rounds of puff pastry, at least 4cm wider than the fillet. Place the fillet on top. Spread the top of the fillet evenly with stuffing mixture.

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

Transfer to greased roasting tray, brush pastry with beaten egg and cook in a moderate-hot oven for 15-20 minutes until pastry is golden.

(depends how you like your meat done).

Remove from oven, allow to rest 5 minutes before serving.

Serve with roast vegetables and gravy.

Beef can be prepared and wrapped in pastry, refrigerated and then cooked when required.

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