600g beef fillet
400g all-butter puff pastry
100g button mushrooms, finely chopped
100g shallots, finely chopped
40g Parma ham
2 tbsp oil
4 savoury crepes
Flour for dusting
1/2 tbsp vegetable oil
1 small onion, peeled and finely chopped
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche or double cream
2 tbsp green peppercorns, rinsed
Salt and freshly ground black pepper
Pre-heat oven to 220˚C, gas mark 7.
Trim any excess fat off fillet and wrap tightly in cling film and allow to rest in the fridge for a minimum of 30 minutes.
In a small frying pan, melt half the butter and add the finely chopped mushrooms, shallots, salt and pepper, cook gently until softened.
Remove the fillet from the fridge and season liberally with salt and pepper.
Heat the oil and remaining butter in a large frying pan, add the beef and lightly colour on all sides. Roast for five minutes, and allow the beef to cool.
On a lightly floured surface, roll out the pastry into a rectangle to a thickness of 5mm (¼ inch). Lay crepes on the pastry, overlapping slightly. Add the slices of ham and spread the mushroom and shallots on top.
Place the meat on top in the centre, Brush the edges of the pastry with beaten egg.
Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
Place on a baking tray and decorate with leaves cut from the pastry trimmings. Brush with the remaining egg.
To cook rare bake for 15-20 minutes, covering with foil after 10 minutes. Add additional 10-15 minutes for medium and 25 for well done.
Allow to rest for five minutes while you make the pepper sauce. Heat the oil in the pan you and fried the beef in and gently cook the onion until soft.
Add the wine and reduce by half. Stir in the creme fraiche and the peppercorns.Season with salt and pepper. Serve with seasonal vegetables and potatoes.