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.

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