Title: Beef Wellington (Gourmet Mag)
Categories: Beef
Yield: 8 Servings
| 3 1/2 | lb | Beef fillet, tied and larded at room temp |
| 3/4 | lb | Mushrooms, finely chopped |
| 2 1/2 | tb | Unsalted butter |
| 1/2 | lb | Pate de foie gras, at room t mp |
| 1 | lb | Puff pastry |
| 1 | lg | Egg white, beaten |
| 1 | lg | Egg yolk beaten with |
| 1 | ts | Water |
| 1/2 | c | Sercial madeira |
| 2 | ts | Arrowroot, dissolved in |
| 1 | tb | Cold water |
| 1/2 | c | Beef broth |
| 2 | tb | Black truffles, finely chopp d |
| | | Watercress for garnish |
In a roasting pan, roast the beef in the middle of a preheated 400f oven
for 25-30 minutes or until a meat thermometer registers 120f. Let the
fillet cool completely and discard the larding fat and strings. Skim the
fat from the pan juices and reserve the juices. In a heavy skillet, cook
the mushrooms in butter over mod-low heat, stirring, until all liquid they
give off is evaporated and the mixture is dry. Season with salt and pepper
and let cool completely. Spread the fillet evenly with foie gras, covering
the top and sides, and spread the mushrooms evenly over the foie gras. On a
floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet
in the middle of the pastry and fold up the long sides to enclose it,
brushing the edges of the dough with some egg white to seal them. Fold the
ends of the dough over the fillet and seal with the egg white. Transfer the
fillet, seam side down, to a jelly-roll pan and brush the dough with egg
wash. Roll out additional dough and cut out shapes with which to decorate
the dough. After applying, brush with egg wash. Chill for at least 1 hour
and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
for 30 minutes.
Reduce heat to 350f and bake an additional 5-10 minutes more or until a
meat thermometer registers 130f for medium rare meat and the pastry is
cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved
pan juices and the Madeira until the mixture is reduced by one fourth. Add
the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
the sauce over moderate heat, stirring, for 5 minutes or until thickened,
being careful not to let it boil. Loosen the fillet from the pan,
transfering it to a heated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
favorite.