Beef En Croute
Roll out puff pastry and let come to room temperature.
Peel and mince shallot. Rinse mushrooms thoroughly and finely chop. Heat butter in a pan and sweat shallots, add mushrooms and fry until liquid has evaporated. Stir in madeira and cream and reduce over high heat. Season with salt and pepper and add parsley. Remove from heat and let cool.
Rinse beef, pat dry and season with salt and pepper. Heat oil in a pan and sear beef over high heat on all sides, then remove and let stand briefly.
Preheat the oven to 200°C (approximately 390°F).
Cut a few strips of dough for decoration. Add a quarter of mushroom mixture to the center of the puff pastry. Sprinkle the beef with some foie gras and put onto puff pastry. Add remaining mushroom mixture. Fold dough together tightly and place, seam side down, on a baking sheet lined with parchment paper. Whisk yolks with 1 tablespoon water. Use to adhere decoration to the puff pastry. Brush all over pastry. Bake for 40 minutes, until golden brown. Remove, slice and serve.