|Beef eye fillet||800 Gram|
|Puff pastry roll||500 Gram|
|Egg||1 , beaten|
Preheat oven to 220°C.
Spread pate over top and sides of beef.
Place beef on puff pastry and fold edges over, sealing with beaten egg.
Cut away excess pastry, tuck ends under beef.
Decorate top with strips of pastry.
Brush with remaining beaten egg.
Place on a pizza tray on Low Rack and cook for 45-50 minutes on CONVECTION 220Â°C