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3 lbs. beef tenderloin (or London broil thick)
3 tbsp. soft butter
Pie crust
Brown sauce
Mushroom Filling (see below)
1 tsp. pepper
1 egg
1 tsp. water

Heat oven to 425 degrees. Rub top and sides of meat with butter. Cook 1/2 hour and sprinkle with salt and pepper; let cool. Roll pastry into rectangle 16 x 14 inches. Cut to make edges even. Heat oven to 400 degrees. Place meat at edge of longer side of pastry. Spread mushroom filling over remaining surface. Roll tenderloin and pastry. Seal seam together. Place on baking sheet, seam down, and brush top and sides of pastry with egg and water mixture. Bake 30 minutes.


1 lb. mushrooms
1/2 c. finely chopped shallots
1/2 c. dry sherry
1/4 c. butter
1/4 c. parsley

Cook and stir above ingredients until tender and liquid is absorbed. Serves 8 to 10.
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