Free the fillet of tendons and skin (parry), pat dry and leave to stand at room temperature. If desired, rub the meat with garlic. Finely dice shallots and garlic, clean and dice the mushrooms, finely chop parsley and chives.
Sweat the shallots and garlic in the butter, then add the mushrooms and cook until the liquid has evaporated. Then add a little Madeira and cream and let it boil down over high heat. Repeat several times. Season with salt and pepper, fold in the parsley and chives.
Only now defrost the puff pastry.
Sear the meat in the hot clarified butter when the fat starts to smoke. The meat should only have a crust with a roasted aroma, but not yet cook. Remove the meat and pat dry, only then season with salt and pepper. Mix the liver pate with the crème fraîche and spread on the fillet.
Roll out the puff pastry on flour into a large rectangle. Place the fillet on the top third of the batter, cover with the mushroom vegetables. Brush the edges of the pastry with beaten egg yolk, then roll the meat in the puff pastry. Then keep in the refrigerator for an hour.
Preheat the oven to 220 °, take the meat out of the fridge and brush with egg yolk from above. Then bake in the oven for about 35 minutes. To make the meat even more tender, gradually reduce the heat in the oven during the cooking process. The oven temperature should only be approx. 140 ° for the last 5.6 minutes. Possible times: min 1-15; 220 °, 15-25; 180 °, 26-30; 160 °, 31-35; 140 °. If the temperature in the core has now reached 55-60 °, the meat is perfect, otherwise let it continue to cook at 140 °.
Useful information: It is important that the liquid in the mushrooms, as well as Madeira and cream, evaporate completely! Stirring must be constant to prevent the mushrooms from burning. However, this is very important so that the puff pastry does not become soggy later when baking, but remains crispy. This is why the meat should be dabbed again after roasting. Do not defrost the puff pastry too late! Otherwise it will not rise so well when baking, the hour in the refrigerator also contributes a large part. A meat thermo to measure the core temperature is useful to cook the roast perfectly.
Potato and celery puree:
Peel celery and potatoes and cut into cubes. Simmer the celery in cream and milk (ratio 1: 1). Stir often so that nothing burns or froths up too much. Cook the potatoes in salted water.
Let the potatoes steam out and press through. Puree the celery with the liquid. Mix the mashed potatoes and celery, stir in 100 g butter. Season to taste with salt and pepper, if necessary stir in a dash of cream. Refine with a little truffle oil for a special taste. In an emergency, pumpkin seed oil also tastes very good. Keep warm in the water bath.
Helpful hints: After the celery is cooked, drain the milk cream. Then add the right amount to the puree as required, otherwise the puree will be too thin.
Vegetables:
Peel the carrots, leave some of the herb on the carrots for the look. Ideally (with small carrots) leave the vegetables whole, do not cut them. If necessary, unthread the sugar snap peas.
Melt 50 g butter. Add some honey, water and salt. Put in the carrots and cook covered. Only add the snow peas when the carrots are done, otherwise they will be too soft and lose their fresh color. Let it stew for another 1-2 minutes. Season to taste with honey and salt.
Sauce:
Simmer the balsamic vinegar and red wine with a little honey. Season with salt, pepper and a little mustard. Add more balsamic vinegar and red wine, simmer again, stir in 50 g of cold, diced butter and simmer briefly. To taste.
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