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CATEGORY CUISINE TAG YIELD
Meats, Eggs Meats 8 Servings

INGREDIENTS

3 1/2 lb Beef fillet, tied and larded
at room temp
3/4 lb Mushrooms, finely chopped
2 1/2 T Unsalted butter
1/2 lb Pate de foie gras, at room t
mp
1 lb Puff pastry
1 Egg white, beaten
1 Egg yolk beaten with
1 t Water
1/2 c Sercial madeira
2 t Arrowroot, dissolved in
1 T Cold water
1/2 c Beef broth
2 T Black truffles, finely chopp
Watercress for garnish

INSTRUCTIONS

d
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.  Posted to MM-Recipes Digest  by Roy
<roy@indy.net> on Feb 2, 1998

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“Life: your chance to spurn God’s love Eternity: living with the consequences”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 495
Calories From Fat: 344
Total Fat: 38.4g
Cholesterol: 75.1mg
Sodium: 406.4mg
Potassium: 237.5mg
Carbohydrates: 28.4g
Fiber: 1.3g
Sugar: 1.3g
Protein: 9.8g


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