6 6 ounce filet mignons
2 tablespoons butter
2 shallots
1 pound mushrooms, chopped fine
1/2 cup Madeira wine
4 tablespoons cream
2 teaspoons truffle oil
salt and pepper
2 pounds puff pastry
1 egg, slightly beaten

Madeira Wine Sauce:
1 tablespoon olive oil
3 shallots
1 cup Madeira wine
1 1/2 cups veal stock
2 tablespoons butter
1/2 teaspoons peppercorns
2 sprigs fresh tarragon
1 teaspoon honey
salt

Over high heat, saute filet mignons in 3 tablespoons butter for 30 seconds on each side. Set aside to cool. Reduce heat to medium and add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream, salt and pepper and reduce to a thick puree. Add truffle oil and cool. Preheat oven to 400F. Divide pastry into 6 6 x 12 inch portions, approximately 1/4 inch thick. Place each filet on one side of pastry triangle. Top each with mushroom mixture. Brush edges with egg wash and fold it over. Shape edges of pastry to contours of meat. Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown. Wine Sauce: In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm. Serves 6.