Beef Wellington

Pastry

3C                Flour

1C                Butter at room temp

1/2C            Ice water

Duxelles

1lb        Mushrooms finely chopped

8           Scallions and tops finely chopped

1Clove Garlic minced

1stick   Butter

1/4C     Parsley finely chopped

2oz       Pate de foie gras

Tenderloin

3-3-1/2lb          Beef tenderloin

4T                       Butter

1/2C                   Madeira

Sauce

1C         Beef broth

1/2C     Madeira

1T         Corn starch

Salt and pepper to taste

1           Egg yolk

Water

2or3     Truffles

      Preparation

Day before

Make the pastry and refrigerate

Prepare the duxelles

Cook the vegetables (except the parsley) in butter very slowly, stirring occasionally until almost all of the moisture disappears

Mixture should have a paste-like consistency

Stir in the parsley

Cool and refrigerate

Morning of serving day

Tie the end of the tenderloin under to make it uniform size

Melt butter in a pan large enough to hold the meat

Braise the meat on top of the stove, turning frequently and basting with the Madeira for about 30minutes

Remove the meat and cool, but do not refrigerate

Pour the Madeira-butter basting mixture into a saucepan

Add the beef broth

Heat and add the corn starch which has been dissolved in the Madeira.

Stir over low heat until mixture has thickened

Season

Add truffles

About an hour before serving

Roll the pastry to about ¼ in thickness between waxed paper

The shape should be a rectangle large enough to envelop the meat

Mix the pate with the duxelles

Spread the rectangle with the duxelles

Center the tenderloin on the rectangle

Tuck in and seal the edges with water

Put the tenderloin, seam side down on a cookie sheet

Cut slashes across the top, and brush with egg yolk mixed with a little water

Bake 40 minutes at 350F or until pastry is brown Pass the sauce at the table