Heat 1 tablespoon of the oil in a large skillet over high heat. Sprinkle beef with salt and pepper. Add beef to the hot pan and cook until brown on all sides but still very rare in the center, about 8 minutes total. Transfer beef to a plate and refrigerate until cold. Set the pan aside, leaving the meat juices in it. Place the shallots in a food processor and blend for 10 to 15 seconds or until very finely chopped. Take care not to over do it; they should be finely chopped, not pasty. Repeat the process with the mushrooms; set the mushrooms aside. Heat the remaining 2 tablespoons of oil in the pan from the meat over moderate-high heat. Add the shallots and sauté for 1 minute or until tender, scraping up any browned bits from the bottom of the pan. Add the mushrooms and wine; sauté 5 minutes. Sprinkle with salt and pepper to taste. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until dry. Set aside to cool completely. To assemble and bake beef: Preheat the oven to 400°F. On a lightly floured surface, roll out the pastry into a 16x20-inch rectangle. Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef. Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet (or into a 13x8x2 dish) so that it is seam side down. Brush some of the beaten egg over the pastry. Bake for 1 hour or until the pastry is cooked through and a meat thermometer registers 170°F when inserted into the center of the beef. To serve: Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon any pan juices over the beef. Serves 6. Serving suggestion: Goes well with fresh green beans. |