1. preheat oven to 220 °C. Remove the thin muscle from the side of the main fillet and keep it. Remove the shiny skin and discard. Tie fillet with a thread every 2 cm.
2. coarsely chop the muscle meat. Heat 1 tbsp oil in a frying pan and add in the muscle, chopped carrot, onion and leek. Sauté slowly until browned. Extinguish with Madeira and stir through with the thicker juices at the bottom of the pan. Cook a few min to a syrup. add clear soup. Bring to a boil, turn down heat and simmer for 1 hr. In the meantime, cook the fillet.
Heat remaining oil in a fireproof frying pan over high heat. When the oil begins to steam, pour in the beef tenderloin and sear briefly on all sides. Season well with salt and pepper. Cook in the oven for 5 minutes (rare), 10 minutes (medium) or 15 minutes (well done). (The exact cooking time depends on the thickness of the fillet. Remove from pan and cool.
Melt butter in a saucepan and sauté shallots for 1-2 minutes until translucent. Add garlic and mushrooms and sauté over low heat until bottom of pot looks dry when stirred The mixture should be dry. Set aside.
5.On a work surface lightly dusted with flour, roll out puff pastry to a rectangle (35×60) 5mm thick. Place on a baking sheet and cover with foil. Leave to cool for 15 min.
6. place dough again on the surface. To avoid unnecessary
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