INGREDIENTS

INSTRUCTIONS

In a roasting pan roast the beef in the middle of a preheated 400F
oven for 25 to 30 minutes, or until the thermometer registers 120F.
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
cool 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 pound of the  puff paste
into a rectangle about 20- by 12- inches, or large enough  to enclose
the fillet completely, invert the coated fillet carefully  under 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 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 the
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 400F oven for 30 minutes, reduce the heat  to
350, and bake the fillet for 5 to 10 minutes more, or until the  meat
thermometer registers 130F. 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
jelly-roll pan, transfer it with two spatulas to a heated platter,  and
garnish it with watercress. Serve the fillet, cut into  3/4-inch-thick
slices, with the sauce.  Serves 8.  Gourmet January 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Find God and you find everything”