Fillet Of Beef Wellington

Directions

1. In a roasting pan roast the beef in the middle of a preheated 400F oven for 25 to 30 min, or possibly till the thermometer registers 120F. Let the fillet cold completely and throw away the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
2. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, till all the liquid they give off is evaporated and the mix is dry, season them with salt and pepper, and let them cold completely. Spread the fillet proportionately with the pate de foie gras, covering
3. the top and sides, and spread the mushrooms proportionately over the pate de foie gras. On a floured surface roll 1 lb. of the puff paste into a rectangle about 20- by 12- inches, or possibly large sufficient 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.
4. 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 possibly 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.
5. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and refrigeratethe fillet for at least 1 hour and up to 2 hrs. Bake the fillet in the middle of a preheated 400F oven for 30 min, reduce the heat to 350, and bake the fillet for 5 - 10 min more, or possibly till the meat thermometer registers 130F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 min.
6. In a saucepan boil the reserved pan juices and the Madeira till the mix is reduced by one fourth. Add in the arrowroot mix, 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 min, or possibly till 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.
7. Serves 8.