Serves 8
2 lb (900g) beef fillet
2 oz (50g) butter
salt and freshly milled pepper
puff pastry, made using 8 oz (225g)
strong white flour beaten egg, for glazing
Ask the butcher to cut the meat from the thick end of the fillet and trim and tie it for you. Melt the butter in a roasting tin over low heat. Brown the beef fillet all over in the butter and season with salt and pepper. Then transfer the tin to the centre of an oven heated to 425°F (220°C) or Gas no. 7 and roast for 15-20 minutes. Remove the meat from the pan and leave until completely cool, then remove string.
Roll out the pastry on a lightly floured work surface to a rectangle about three times wider than the beef fillet and about 4 inches (10cm) longer. Trim the edges straight and reserve the trimmings. Place the beef fillet on the pastry at one long edge and roll it up in the pastry it should fit almost exactly. Any extending pastry should be trimmed away and reserved for decoration. Fold up ends, brushing pastry with a little egg, and seal the joins. Place the meat and pastry seam side down on a wetted baking tray and brush the pastry all over with beaten egg. Use the pastry trimmings to make leaves to decorate or strips to criss-cross over the top. Brush pastry decorations with beaten egg. Chill pastry for at least 30 minutes.
Bake in an oven heated to 425°F (220°C) or Gas no. 7 for 30 minutes, until pastry is golden brown. Serve cut in thick slices.