Beef Tenderloin In Puff Pastry - mushrooms

Method

• Preheat oven to 400°F. Finely chop half the mushrooms and slice the remainder. Heat 1 tbsp of the butter in a pan, add the chopped mushrooms and onion and cook for about 5 mins. Stir in parsley, season with salt and pepper and set aside.
• Heat the remaining butter in a large skillet and brown the beef for 1 min on each side. Remove from the pan. Cook the sliced mushrooms in the hot fat for about 8 mins. Season with salt and pepper. Add 1 cup water, cream and peppercorns and bring to a boil. Stir in the cornstarch and stir until thickened and smooth. Season again.
• Set one-fifth of the pastry aside. Then cut the remainder into 4 even-sized pieces. Roll these on a lightly floured surface to make four x 8 inch squares. Roll out the strip and cut star shapes.
• In the center of each pastry square place 1 tbsp of the chopped mushroom mixture. Top with a piece of beef, then add the remaining mushroom mixture to give an even layer all round. Brush the edges of the pastry with egg white, then pull up and fold over the filling and press to seal. Brush the pastry and stars all over with egg yolk. Place on a baking sheet and bake for 15-20 mins, removing the stars after 5 mins. Serve garnished with a star, the sauce, lettuce and tomatoes.