Beef in Pastry

This dish is also known as Beef Wellington, and I like to think it was created for the Duke of Wellington after his success at Waterloo. This receipt seems very complicated, I know, but well worth it and you can always buy frozen pastry instead of making it. The pastry case is prepared in two parts: a shortcrust bottom to hold the beef, which avoids the sogginess imparted to flaky pastry by juices from the meat and mushrooms, and a flaky pastry top.