|Beef fillet||3 Pound (1 1/2 Kilogram, 1 Piece)|
|Mushrooms||1 Pound, duxelles made and cooled (450 Gram)|
|Pate de foie gras||1⁄4 Pound (100 Gram)|
|Beaten egg||1 (For Glaze)|
|Madeira sauce||250 Milliliter (1 Cup)|
Preheat the oven to 425 °F (230°C).
Rub the beef all over with the oil and salt and pepper.
Put the meat on a rack and roast for 40 minutes.
Take the meat out of the oven and set aside to cool completely.
Meanwhile, mix the duxelles with the foie gras.
When the meat has cooled, spread the top and sides with the duxelles mixture.
Roll out the pastry dough into a rectangle 1/4 inch (1/2 cm) thick and large enough to enclose the fillet.
Put the fillet, top side down, onto the pastry dough.
Enclose the meat in the dough to make a neat package.
Dampen and seal the ends.
Reserve the trimmings.
Put the meat on a baking sheet with the seam side down.
Roll out the trimmings and cut out pastry leaves.
Brush the top of the pastry with the beaten egg and arrange the pastry leaves on top in a decorative pattern.
Brush with more egg.
Pierce the pastry in 3 places.
Bake for 40 minutes or until the pastry is puffed up and golden brown.
Serve with the Madeira sauce.