1 1/3 pounds beef tenderloin
Kosher salt and freshly ground black pepper
3 tablespoons butter
Olive oil, for drizzling
2 shallots, minced
1 pound mushrooms, very finely chopped
1 sprig fresh thyme, leaves picked
1 bay leaf
1/2 cup Madeira
2 tablespoons creme fraiche
2 (1 pound) packages puff pastry or frozen puff pastry, thawed
Handful chopped fresh parsley leaves
1 egg
1 teaspoon water
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