The filling: 1. rinse fillet, dry. Cut skin and tendons into small pieces with a sharp kitchen knife. Season meat with pepper. Heat 3 tbsp. oil in a frying pan. Sear fillet on all sides for 8 minutes. Take out, season lightly with salt, cool down.
Rinse, dry and chop kitchen herbs. Mix half of the herbs with mustard and 1 tbsp. oil. Set aside.
3. soak bread rolls in lukewarm water. Peel onion and garlic, dice finely. Clean, rinse, dry and chop mushrooms.
Add remaining oil to frying pan. Sauté onion and garlic cubes and mushrooms in it. Stir-fry for 5 minutes until soft, then transfer to a sieve. Drain mushroom mixture and cool.
5. squeeze the bread well and put it into a suitable bowl. Add salt, egg, minced meat, pepper and Madeira. Knead together with the dough hook of the hand mixer to form a dough, season. Stir in remaining culinary herbs and drained mushroom mixture.
To make the pastry shell: 1. Separate egg. Defrost puff pastry according to package directions. Place 8 pastry sheets on lightly floured surface to form a rectangle. Brush edges with a tiny bit of egg white, fold over each other and press smooth. Roll out dough sheets to about 40 x 35 cm.
Spread prepared beef fillet all around with kitchen herb mustard paste. Place 1/3 of the minced meat in the middle of the dough sheet and place the beef fillet on top. 3.
3. fillet all around with
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