If you are doing it as individual portions ie for 1, choose the piece of fillet steak at the size you want. Seal it in a pan with some butter / oil and cook it in the pan to just a touch less well done than you want to eat it (ie rare if you want medium rare). probably a few mins each side. It wont cook much more when in the oven it will just warm through and cook the pastry.
Before cooking the steak prepare the topping. Finely chop some mushrooms and a shallot or quarter of an onion. Fry the onion gently until soft but not coloured, adding the mushrooms about half way through. little bit of garlic if you like. If you have dried cepes soak some of these in a few table spoons of hot water, finely chop and add with the other mushrooms. When all soft add the water you soaked the dried mushrooms (if you did that step) and a splash of red wine. Reduce the liquid, put aside.
Use "just roll" puff pastry. Cut a piece big enough to act as a base. Pop the sealed and cooked steak on top. Spread a layer of the mushrooms on top to aboutl 0.5 to 1cm thick. (A really tasty addition before the mushrooms is to add a thin layer of chicken or duck liver pate.) Cut another piece of pastry to make the top. Paint beaten egg where the join will be. join, press down, trim, egg over whole thing, chuck in oven following the temp and time guideline from the just roll. Probably 30 mins 180
Very easy. Doing the same for a whole fillet for a party is easy but expensive. great cold too.
although I dont believe he provides an exact list of the specifics and weights etc.
Cos i can't lol!
