1 (4 - 4 1/2 lb.) beef filet
Salt & Pepper to taste
Butter Pastry
Duxelles
1 egg
Sesame seed

Place beef on rack in a shallow baking pan and sprinkle with salt and pepper. Roast at 425 degrees for 30 minutes. Let stand until cool, then trim off all fat. Roll Butter Pastry on a floured surface to rectangle about 3" longer than roast and 12 to 13 inches wide. Press Duxelles into pastry, leaving an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges and enclose beef, pressing edges together firmly. Trim off excess pastry from ends to single layer covers ends of roast. Place roll, seam side down, in a shallow baking pan. cut decorations from pastry trimmings and place on top. Brush pastry with egg beaten with 1 tablespoon water and sprinkle with sesame seed. Bake at 400 degrees for 30 to 35 minutes or until browned. Let stand for 15 to 20 minutes before slicing.

BUTTER PASTRY:

3 3/4 c. sifted flour
1 tsp. salt
1 c. cold butter
2 tbsp. shortening
3/4 c. (about) ice water

Combine the flour and salt in a bowl and cut in the butter and shortening until particles are fine. Add water, 1 tablespoon at a time, to make a stiff dough. Cover and chill.

DUXELLES:

1 lb. mushrooms, finely chopped
1/4 c. chopped green onion
1/4 c. butter
1/2 tsp. salt
1/4 tsp. marjoram
2 tsp. flour
Dash of pepper
1/4 c. beef broth
2 tbsp. chopped parsley
1/2 c. finely chopped cooked ham

Saute the mushrooms and onion in butter in a saucepan until liquid evaporates. Stir in salt, marjoram, flour, pepper and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in parsley and ham. Cool.