| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Bbq |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Fillet of beef tied with thin sheets of larding fat at room temp |
| 3/4 |
lb |
Mushrooms, chopped fine |
| 2 1/2 |
tb |
Unsalted butter |
| 1/2 |
lb |
Pate de foie gras |
|
|
(available at specialty food shops) at room temp |
| 1 |
lb |
Puff paste |
|
|
(see below) or thawed frozen puff pastry (+ additional for garnish if desired) |
| 1 |
lg |
Egg white, beaten |
| 1 |
lg |
Egg yolk beaten with |
| 1 |
ts |
Water to make an egg wash |
| 1/2 |
c |
Sercial Madeira |
| 2 |
ts |
Arrowroot |
|
|
Dissolved in |
| 1 |
tb |
Cold water |
| 1/2 |
c |
Beef broth |
| 2 |
tb |
Fine chopped black truffles |
|
|
(available at specialty food shops) if desired |
|
|
Watercress for garnish if desired |
INSTRUCTIONS
In a roasting pan roast the beef in the middle of a preheated 400
oven for 25-30 minutes, or until a meat thermometer registers 120 .
Let the fillet cool completely and discard the larding fat and the
strings. Skim the fat from the pan juices and reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over moderately
low heat, stirring, until all the liquid they give off is evaporated
and the mixture is dry, season them with salt and pepper, and let
them dry completely. Spread the fillet evenly with the pate de foie
gras, covering the top and sides, and spread the mushrooms evenly
over the pate de foie gras. On a floured surface roll 1 lb of the
puff paste into a rectangle about "20x12 inches , or large enough to
enclose the fillet completely, invert the coated fillet onto the
middle of the dough, and fold up the long sides of the dough to
enclose the fillet, brushing the edges of the dough with some of the
egg white to seal them. Fold the ends of the dough over the fillet
and seal them with the remaining egg white. Transfer the fillet, seam
side down, to a jelly roll pan or shallow roasting pan and brush the
dough with some of the egg wash. Roll out the additional dough and
cut out shapes with decorative cutters. Arrange the cutouts on the
dough decoratively, brush them with the remaining egg wash, and chill
the fillet for at least 1 hour and up to 2 hours. Bake the fillet in
the middle of a preheated 400 oven for 30 minutes, reduce the heat to
350 and bake the fillet for 5-10 minutes more, or until a meat
thermometer registers 130 for medium rare meat and the pastry is
cooked through. Let the fillet 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, the broth, the
truffles, and salt and pepper to taste and cook the sauce over
moderate heat, stirring, being careful not to let it boil, for 5
minutes, or until it is thickened. Loosen the fillet from the pan,
transfer it with 2 spatulas to a heated platter, and garnish it with
the watercress. Serve the fillet, cut into 3/4 inch slices, with the
sauce.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on
Aug 19, 98
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