Beef Wellington
	750 g    Beef fillet   250 g    Button mushrooms   1 Tbs    Unsalted butter   100 g    Pate de foie gras   400 g    Puff pastry   1 tsp    lemon juice   .5 cup    fresh parsley   1 whole    shallots     1 Prep: Separate egg and whisk yolk with 1 tsp water. Trim fillet of all fat and sinew. Finely chop mushrooms and sprinkle immediately with lemon juice to retain their light colour. Finely chop shallots and parsley. 2 Using a heavy skillet, sauté the tied fillet in some butter and flame with a little brandy. Transfer to a roasting pan and roast the beef in the middle of a preheated 230°C oven for 10 minutes. Let the fillet cool completely and remove the strings. Skim the fat from the pan juices and reserve the juices. 3 In the same skillet, cook the mushrooms in the remaining butter, shallots and parsley over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. 4 On a floured surface, roll the puff pastry into a rectangle about 20x12 inches, or large enough 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 baking dish and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill and freeze. 5 Defrost well before baking the fillet in the middle of a preheated 200°C oven for 30 minutes. Reduce heat to 180°C and bake an additional 5-10 minutes more or until a meat thermometer registers 54°C for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. 6 Loosen the fillet from the pan, transfering it to a heated platter. Serve the fillet cut into 15-20 mm thick slices.   Servings: 4    Recipe Type beef,french   Copyright © 2006, The Gourmet Saint