Preheat the oven to 220C / 425F/ GM7.  Put the fillet into an oiled roasting dish and season with salt and pepper.   Cook for 12 mins (rare) or 15 (medium) - timings will vary depending on the size and shape of your fillet.  Remove from the oven and allow to cool.

Meanwhile finely chop the mushrooms and garlic (or pulse in the food processor).  Sauté in the sesame oil in a frying pan with the spices.   When the mushroom is reduced add the soy sauce and cook again for a few minutes.   Season to taste and allow to cool.

The trick when working with filo pastry is to be swift, and not leave it uncovered as once it starts to dry out it becomes stiff and brittle.    Place one sheet on a baking tray and spread out a layer of the mushrooms (discard the star anise) about the same shape and size of the beef.    Place the beef on top of the mushrooms and wrap the filo around the meat.     Place your filo parcel on to another sheet and repeat.    Drape the last sheet of filo over your filo parcel and wrap so all the edges are underneath and you have a neat filo bundle.

Gently transfer to a baking tray and bake at 200C / 400 / GM6 for about 20 mins (rare) or 25 (medium).  If the pastry starts to go too brown cover with a pice of foil towards the end of cooking.

When done slice and serve immediately, with the mash and pak choi sautéed in a little soy sauce.