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FILET OF BEEF WITH PUFF PASTRY:
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In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
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Set aside to cool completely.
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In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
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Add cream, salt and pepper.
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Reduce over moderate heat to a thick puree.
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Cool.
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Preheat oven to 450 degrees F.
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Divide pastry into 6 equal portions.
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On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
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Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
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Top each tournedos with mushroom puree.
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Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
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Cut away excess pastry and decorate as desired.
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Glaze the tops of the pastry with egg wash.
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Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
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Arrange each tournedo on a heated plate and garnish with watercress.
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Pour (very lightly) the sauce Madeira around the tournedos.
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SAUCE MADEIRA:
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In a saucepan, bring Madeira, shallots, and thyme to a boil.
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Reduce to a simmer and cook until only 1/3 cup remains.
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Add the stock; continue to reduce, over medium heat, until slightly thickened.
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Whisk in the butter.
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Season, to taste, with salt and pepper.
