1 Heat the butter and fry the chopped shallot until soft. Add the mushrooms and fry slowly until the liquid has evaporated. Pour in 40 ml / 2 fl oz / 1/4 cup Madeira and the cream and cook over a high heat to reduce. Season with salt and ground pepper, mix in the parsley and let cool.
2 Rub salt and ground pepper into the beef. Heat the oil and fry the beef on all sides over a high heat. Take out and let rest.
3 Heat the oven to 220C (200C fan) 425F, gas 7.
4 Roll out the pastry so the beef can be wrapped in it. Cut off a few thin strips for decoration.
5 Place 1/4 of the mushroom mixture on the pastry. Spread one side of the beef with some of the liver paté and lay it with this side down on the mushrooms. Spread the remaining paté on the meat, then the remaining mushroom mixture.
6 Fold the pastry over the meat. Wrap up tightly and press the edges and sides together firmly. Lay with the pastry join underneath on a cookie sheet lined with baking parchment. Brush with beaten egg yolk and bake for approx. 40 minutes.
7 Cut in slices to serve.