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went into Burgess Hill and asked in the centre and they said fillet is £40 per kilo but even Sirloin is £30 per kilo. They suggested I could try a roll of topside and part cook it leave to let get cold in fridge overnght then carry on as per a piece of fillet.

apparently the baking tray must be hot before placing the pastry casing on it. and that overcomes that problem.

Allrecipes .co.uk have many options but wondered if anybody had tried it with rump or beef medallions as they suggest and of course I shall use the mushroom duxelle .as per James Martin.

I have read a number of recipes saying it is possible and good making individual ones, but then they would say that.

Not really as I see that as a formality but we still need to be about ourselves. We do dinner for youngest son and his children a couple of times a week and was considering doing that with Dauphinoise Potatoes one day for them.

Anybody made it using other steak than fillet. If so what was the result?