Filet de Boeuf Rôti En Croûte (Tenderloin Roasted in a Crust)

Puff pastry that was thawed overnight in refrigerator
4-5 lb tenderloin roast
10 shallots
3 1/2 cups of mushrooms (oyster is preferable)
One egg
3 tablespoons of extra virgin olive oil
2 tablespoons of French vermouth (Noilly Prat)
5 tablespoons of melted butter for puff pastry
6 tablespoons of butter for sautéing two pans of shallots and mushrooms
Salt and pepper
1/2 Lb of Gruyere cheese or shot cheese like a brie, or a combination of both.

Sear a 4 -5 lb. tenderloin roast in a hot pan with lots of butter (5 tablespoons) on all sides until brown – about 8 minutes.
Let tenderloin rest on a rack while you prepare the next part of recipe.
Chop 5 shallots and 1 1/2 cup of mushrooms. Deglaze pan with a few tablespoons of dry French vermouth (Noilly Prat). Saute shallots and mushrooms covered over low-medium heat adding 3 tablespoons of butter, a pinch of salt and pepper, stirring every 3 minutes until done – about 10 minutes.
Cut 1 1/2 inch slits on the top of the tenderloin every 1 inch (see video) and stuff with cheese.
Now prepare 6 layers of puff pastry by brushing melted butter every two sheets. Place over and wrap the tenderloin and place in a baking dish with 3 tablespoons of extra- virgin olive oil on the bottom.
Place shallots and mushrooms on top of puff pastry and cover this with another 4 sheets of puff pasty that were buttered every two sheets.
Beat one egg in a bowl and brush over puff pastry.
Bake at 400 degrees near top of oven rack for browning for another 30 minutes or until pastry is browned.
While tenderloin bakes. Prepare mixture to top roast. Sauté 4 shallots and 2 cups of mushrooms (I use oyster) in a skillet, covered over low-medium heat with 3 tablespoons of butter and a pinch of salt and pepper. Stir often.
Top the tenderloin roast with sautéed shallots and mushrooms and reserve some to put on individual servings. Garnish with herbs of choice and serve to oohs and aaahhhh’s.