If you want an elegant dish to serve for your next dinner party or special gathering, consider making delicious fillet of beef wellington. The flaky pastry seals in the succulent juices of the beef, making it truly a dinner to remember.
Instructions
1. Pre-heat the oven to 400 degrees, put the roast the beef fillet in a roasting pan and set it on the middle rack of the oven. Roast it for about 25 to 30 minutes, or until a meat thermometer inserted into the middle of the meat reaches 120 degrees. Allow the beef fillet to cool completely, and discard the fat. Skim the fat from the roasting pan, but reserve the juices.
2. Place the chopped mushrooms in a heavy skillet and cook them in butter over medium-low heat, stirring until the mixture is dry and the liquid has evaporated. Season the mushrooms with salt and pepper, and allow them to cool. Spread the pate de foie gras evenly over the beef, including the sides and top, and spread the sauteed mushrooms over the top.
3. Roll the puff pastry into a rectangle large enough to cover the beef completely. Wrap the pastry around the beef and fold the long edges. Brush the dough edges with egg white and seal it closed. Close the ends and seal them with egg whites.
4. Put the wrapped fillet, seam side down, on a shallow roasting pan or jelly-roll pan, and brush egg white over the top. Roll the extra dough and cut it into shapes with cookie cutters, and arrange the shapes on top of the wrapped fillet. Chill the fillet for a minimum of 1 hour, but not more than 2 hours.
5. Bake the fillet on the middle rack for 30 minutes. Reduce the heat to 350 degrees and bake the meat for an additional 5 to 10 minutes, until the thermometer reaches 130 degrees. Allow the fillet to stand for approximately 15 minutes.
6. Boil the Madeira with the pan juices until the mixture reduces by a quarter. Add the arrowroot, truffles, broth, and salt and pepper and cook the sauce over medium heat, stirring occasionally until it thickens, about 5 minutes. Don't allow the mixture to boil.
7. Transfer the fillet to a hot platter and garnish the top with watercress, if desired. Cut the fillet into slices and serve with the hot sauce.
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