Prep Everything, there is a reason chefs do all the prep first, it maked the cooking so much easier. Start with a room temp pc of beef and season with salt. Heat a large frying pay (cast iron is perfect) to very hot. Add a little oil then sear all sides mine takes about 30 seconds per side.

Layout a large pc of Clingflim and place the beef in the middle of the 2 sides. Add the Truffle oil and brush with the mustard. Then roll in the flim and make a sausage shape. Put in Fridge to firm up (about 1 hour or over night)

In the same pan heat the butter, Salt and pepper and add the mushrooms slightly chopped and cook until no more liquid. Allow to cool then put onto a shopping board and chop very fine. Transfer to a container and put in fridge for 1 hour.

Time to assemble. Lay a pc of clingfilm on a chopping board then roll out you pasty (or if already rolled easier) you want it about 2 times the size of the meat. Trim off 1/3 for your design (put this in a freezer bag or clingfilm to stop drying). Then place the Ham in the centre. you only need on pc of ham thickness. Then add the chilled mushooms.

Remove meat from Fridge and remove film place in middle of mushrooms. Brush edges of pastry with egg wash and then roll up again to form a sausage shape and roll around the clingfilm tightly. Then back into the fridge for 30-40 mins.

Flour you chopping board and take the rest of pastry. Cut into design with a sharp knife or I use a pie cutting tool. Remove meat from cling film, brush all over with egg wash and then stick on the design. Egg wash again and put onto a baking sheet back into the fridge while to oven heats to 220c.

Once oven is correct temp bake - for best results use a meat thermometer to get an internal temp 54c for medium rare. (Take out 5 mins before getting to this temp and cover with foil to rest at least 10 mins.)

Serve with roast potatoes and your favourite vegetable. I love using a large mushroom and putting in some hollendaise sauce. Of course lots of onion gravy. (see recipes) - WOW ENJOY :P