Preheat the oven to 150°C.
Cook beef and spices in a lidded dish for 2-3 hours until tender.
Shred the tender beef and set aside with some cooking liquor.
Pulse flour, three eggs, and oil in a food processor to form crumbs.
Knead the dough for 3 minutes until elastic and chill for 20 minutes.
Pass the dough through a pasta machine from the thickest to the thinnest setting.
Cut 6cm circles from the pasta and brush with beaten egg.
Fill circles with beef, fold into half moons, and seal into rings.
Sauté garlic and mushrooms in butter until golden.
Reduce Madeira and chicken stock by half in the pan.
Simmer with cream and tarragon for 7 minutes.
Boil tortellini in salted water for 2 minutes until they float.
Serve tortellini topped with sauce and fresh chervil.