Start by preparing the stuffing of the mushrooms: In a medium hot pan the butter and 1 tablespoon of oil. Brown the echalots for 5 minutes, add the mushrooms and cook for 15 minutes. Season with parsley, salt and pepper and remove from heat.
Remove the beef filet at least 1 hour before cooking. Dry it well and season with salt and pepper.
In a hot pan 1 tablespoon of vegetable oil and seal the fillet until it is well sealed on all sides (3-4 minutes per side). Remove from the pan.
In a deep bowl, mix the pate and the mushroom mixture.
Place the puff pastry in front of you and with a flat roll until you get a rectangle of 25 x 35 cm.
Place the mixture of pâté and mushrooms over the puff pastry and esparsa. Place the beef fillet on it and cover completely with the puff pastry.
With a pastry brush paint the edges of the puff pastry with the beaten egg so that they stick well.
Refrigerate the steak for at least 15 minutes before cooking.
Pre warm the oven to 220 degrees Celsius.
Paint the puff pastry with the beaten egg so that it is browned and with a knife make small diagonal cuts on the puff pastry (without completely cutting the puff pastry).
Bake the steak for 10 minutes at 220 degrees and then reduce to 180 degrees and bake for 20-25 minutes. Remove from the oven and allow it to cool for 10 minutes.
While the steak is baked, boil the beef broth until it is reduced to 2 cups (25 minutes). Add the Madeira and season with salt and pepper. cook for 5 more minutes. Add the butter and remove from heat.
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