Rub the fillet on all sides with oil, salt and pepper and fry on a wire rack in a preheated oven (230 ° C) for 40 minutes. Take out and let cool. Keep the roast set.
Finely dice shallots and finely chop mushrooms. Melt the butter in a pan and steam the shallots and mushroom cubes until the juice has almost evaporated. Mix together with the mustard (if necessary mix horseradish with mustard) to a creamy paste (farce). (Up to this point, everything can be prepared hours in advance)
Roll out the puff pastry into a rectangle so that it can completely cover the fillet. Moisten the edges or brush with egg yolk. Spread liver sausage paste and then the mustard, mushroom and shallot farce on the cooled fillet and place it on the puff pastry. Place the dough around the fillet piece and seal the edges well. Place the seams down on a baking sheet. Roll out the leftover dough again and cut out decorative shapes with which to drape the meat roll.
Glaze everything with the beaten egg and pierce the dough in several places so that the steam can later escape.
Bake in a preheated oven (230 ° C) for 35 minutes until golden brown. Transfer the beef en croûte to another plate and leave to rest in the switched-off oven for another 10 minutes.
In the meantime, deglaze the roast with Madeira and cream and season with a dash of Worcestershire sauce. With truffles there is a kind of Périgord sauce. Serve the fillet sliced.
We usually serve steamed tomatoes or glazed carrots with Pommes de terre Anna or tomato croquettes.
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