300g frozen pastry dough
150g fresh mushrooms, thinly sliced
600g beef tenderloin, washed, dried and fat trimmed off
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tbsp. butter
100g ham, sliced
1 egg
1 tbsp. heavy cream
1 egg yolk
100g sweet butter

Thaw pastry dough. Pound meat down to about 3cm in height. Rub on salt and pepper and fry with butter on high for about 2 minutes, then let cool. Fry mushrooms in same pan with butter for about 2 minutes. Season with salt and pepper, remove mushrooms from pan and set aside.

Heat oven to 225 degrees C. Roll pastry dough into 2 oval slices. Put 1 piece-slice on baking pan. Place ham and 1/2 of mushrooms on dough and place meat on top. Cover top of meat with remaining mushrooms. Mix 1 egg with cream and cover edge of pastry dough - do not use all mixture. Lay 2nd piece of dough on meat and press edge together.

Cut a hole 3cm in size on top of dough to release steam. Cover top with remaining egg and cream mixture. Bake meat on 2nd rack of oven for 12 minutes. Turn oven off and open door and let meat rest for 10 minutes. Mix egg yolk and sweet butter by warming and serve as sauce. (Could also add 1/3 to 1/2 cup of white wine).