|Fillet steak||2 Pound (Tenderloin In One Piece)|
|Butter||3 Ounce (3 Heaped Tablespoon)|
|For flaky pastry|
|Flour||1⁄2 Pound (2 Cups)|
|Lemon juice||1⁄2 Teaspoon|
|Butter||6 Tablespoon (Leveled)|
|Lard||6 Tablespoon (Leveled)|
|Iced water||6 Tablespoon|
|Egg||1 (For Glazing)|
Cut the fats in small pieces lightly into the flour and salt.
Make a well in the centre and add a little of the water and lemon juice to mix with the flour.
Do not beat up the fats.
Pour in enough of the liquid to make a fairly stiff dough, then put it out on to a lightly floured board.
Fold it into three, like an envelope, and turn the open edge towards you.
Roll it out, and repeat this four times.
Leave to rest in a cold place for at least 30 minutes and longer if possible.
Season the fillet and rub with butter all over.
Roll out the pastry so that it is large enough to wrap around the steak, moistening the edges with water so that they are secure.
Bake in a hot oven (400Â° F.-425Â°F. electric; gas regulo 6-7) for 15 minutes, then glaze it with a mixture of 1 egg beaten with 1 tablesp. water, and bake for a further 10 minutes.
If preferred, the steak can be cut into sections and rolled individually in the pastry.