Instructions: Season the meat with salt and pepper.

Heat the butter and oil in a pan and once hot seal the beef all over (about 10 minutes altogether).

Remove to a plate to cool.

Roll out the pastry into a rectangle large enough to enclose the meat completely.

Spread ajar of truffles over the centre of the pastry top with the beef and spread the otherjar on top.

Moisten the edges of the pastry with water then wrap around the meat pressing the joins well to seal.

Brush with the beaten egg and decorate if you like with pastry leaves flowers or sporrans.

Place on a lightly buttered baking sheet and bake at 200C140F/Gas Mark 6 for 20 minutes then reduce the heat to 180C/350F/Gas Mark 4 for a further 15 minutes or so until golden brown: the meat should be medium.

Cut into slices and serve with a simple gravy spiced up with red wine and green vegetables such as broccoli spinach and green beans.

The idrea for this recipe is from Nadia Luciaid of the specialist truffle importers LAquila (017-1837 5555) Their minced truffles are available in Selfridges and Harvey Nichols (London) Rackhams (Birmingham) Kendals (Manchester) and Valvona & Crolla (Edinburgh).

Serves 6

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