1 (4 to 4 1/2 lb.) beef filet
Salt to taste
Pepper to taste
Butter pastry
Duxelles
1 egg
Sesame seeds

Place beef on rack in shallow baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 30 minutes. Let stand until cool. Trim off all fat. Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12 to 13 inches wide. Press cool Duxelles into pastry, leaving an an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges; enclose beef, pressing edges firmly together. Trim off excess pastry from ends so single layer covers ends of roast. Place roll, seam side down on shallow baking pan. Cut decorations from pastry trimmings; place on top. Brush pastry with egg beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 400 degrees for 30 to 35 minutes until browned medium rare. 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 salt and flour. Cut in with pizza cutter which will work instead of two knives in butter and shortening until particles are fine. Add water, 1 tablespoon at a time to make stiff dough. Shape dough into squares. Cover and chill.

DUXELLES:

1 lb. mushrooms, finely chopped
1/4 c. chopped green onion
1/4 c. butter
1/2 tsp. salt
1/2 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 mushrooms and onion in butter 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; stir in parsley and ham. Cool.