Beef Wellington (Gourmet Mag)

Directions

1. In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 min or possibly till a meat thermometer registers 120f. Let the fillet cold completely and throw away 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, till all liquid they give off is evaporated and the mix is dry. Season with salt and pepper and let cold completely. Spread the fillet proportionately with foie gras, covering the top and sides, and spread the mushrooms proportionately over the foie gras. On a floured surface, roll one pound of puff pastry into a rectangle about 20x12 inches, or possibly large sufficient 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 that to decorate the dough. After applying, brush with egg wash. Refrigeratefor at least 1 hour and up to 2 hrs. Bake the fillet in the middle of a preheated 400f oven for 30 min.
2. Reduce heat to 350f and bake an additional 5-10 min more or possibly till a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 min. In a saucepan, boil the reserved pan juices and the Madeira till the mix is reduced by one fourth. Add in the arrowroot mix, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 min or possibly till 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.
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