Terry's 'piece de resistance' has a wonderful mixture of quality beef, brandy, port and mushrooms - a noble centrepiece to any dinner.
1. Preheat oven to Gas mark 6, 200°C.
2. Melt olive oil and butter in pan then add port and brandy. Sear the meat until a nice brown colour. Remove from the pan and set aside.
3. Place the mixed herbs and mushrooms in the pan. Fry for three mins turning all the time. Leave to cool.
4. Roll out 400g puff pastry for base. Place some of the mushroom mixture on base. Place the fillet on the mushroom mixture. Make four slits a third of the thickness of fillet in four equal portions. Put mushrooms in the pockets and over the top.
5. Encase fillet with the rest of the pastry. Beat one egg and coat pastry with egg mixture.
6. Bake on a non stick or greased baking tray for 45 mins, or until golden brown. Gas mark 6, 200°C.
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