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1
Preheat the oven to 425.
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2
Heat the oil in a large skillet until almost smoking.
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3
Add the meat and brown it well on all 4 sides over moderately high heat, about 4 minutes per side.
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4
Transfer the meat to a plate and season with salt and pepper.
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5
Reserve the skillet for later use.
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6
In another large skillet, melt 3 tablespoons of the butter.
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7
Add the mushrooms and cook over high heat, stirring, until lightly browned, about 15 minutes.
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8
Season with salt and pepper.
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9
Finely chop the mushrooms in a food processor.
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10
Add the creme fraiche and process until combined.
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11
Season with salt and pepper.
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12
Moisten the rice paper rounds under cool water and lay them on a cutting board until softened.
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13
Pat dry with paper towels.
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14
On a lightly floured work surface, roll out the puff pastry to a 14-by-12-inch rectangle about 1/8 inch thick.
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15
Slightly overlap the rice paper rounds in the center of the pastry.
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16
Set the meat on the rice paper rounds and pat the mushroom mixture all over the meat.
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17
Wrap the rice papers around the meat to hold the mushrooms in place.
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18
Bring the long sides of the puff pastry up and over the meat, then brush the seam with the egg wash and press to seal.
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19
Trim off any excess puff pastry from the short sides and brush with the egg wash.
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20
Fold the ends to enclose the meat and set the bundle on a lightly greased baking sheet, seam side down.
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21
Brush with egg wash.
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22
If desired, cut out leaves or other decorations from the pastry scraps and glue them on with egg wash; brush the decorations with egg wash too.
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23
Bake for 30 minutes, then cover loosely with foil to prevent the pastry from getting too dark.
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24
Continue baking until an instant-read thermometer inserted in the center of the meat registers 120 for rare.
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25
Transfer the meat to a cutting board and let rest for 5 minutes.
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26
Meanwhile, melt 2 tablespoons of the butter in the skillet used to brown the meat.
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27
Add the leek, carrot and shallot and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes.
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28
Season with salt and pepper.
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29
Add 2/3 cup of the wine and simmer, scraping up the browned juices, until reduced by half, about 5 minutes.
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30
Add the remaining 1 cup of wine and the port and simmer over moderate heat until reduced by half again, about 7 minutes.
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31
Cut the remaining 6 tablespoons of butter into small pieces.
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32
Pour the sauce through a fine sieve into a small saucepan.
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33
Set the saucepan over low heat and gradually whisk in the remaining butter.
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34
Season with salt and pepper.
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35
Carve the meat into thin slices and serve hot; pass the sauce separately.
