Food Network: 1000 Calorie Beef Wellington

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1000 Calorie Beef Wellington
Recipe courtesy Sara Moulton

Ingredients
1 (3 1/2-pound) beef tenderloin, cleaned and tied with
thin strips of bacon, at room temperature
3/4 pound button mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
Salt
Pepper
1/2 cup heavy cream
1/2 pound pate de foie gras, (available at specialty foods shops) at room
temperature
1 pound frozen puff pastry, thawed, plus additional for garnish, if desired
1 large egg, separated

1 teaspoon water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if
desired
Watercress, for garnish if desired

Directions
Preheat oven to 400 degrees F.

In a roasting pan roast the beef in the middle of the oven for 25 to 30 minutes,
or until an instant read thermometer registers 120 degrees F when inserted into
the beef. Let the fillet cool completely and discard the bacon and the strings.

Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms in the butter, salt and pepper over
moderately low heat, stirring, until all the liquid they give off is evaporated
and the mixture is almost dry. Add heavy cream and cook until cream thickens and
coats the back of a spoon, about 5 minutes. Let cool completely.

Spread the fillet evenly with the pate de foie gras, covering the top and sides,
and spread the mushrooms evenly over the pate de foie gras. On a floured surface
roll 1 pound of the puff pastry into a 20 by 12-inch rectangle, or large enough to
enclose the fillet completely. Slightly beat the egg white in a small bowl and set
aside. Beat the egg yolk with the water to make an egg wash and set aside. 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. 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 shallow roasting pan
and brush the dough with some of the egg wash. Roll out the additional dough and
cut out shapes with decorative cutters. Arrange the cutouts on the dough
decoratively, brush them with the remaining egg wash, and chill the fillet for at
least 1 hour and up to 2 hours.

Bake the fillet in the middle of a preheated 400 degree F oven for 30 minutes.
Reduce the heat to 350 degrees F, and bake the fillet for 5 to 10 minutes more, or
until the meat thermometer registers 130 degrees F for medium-rare meat and the
pastry is cooked through. Let the fillet stand for 15 minutes. In a saucepan boil
the reserved pan juices and the Madeira until the mixture is reduced by 1/4. Add

the arrowroot mixture, 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 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan,
transfer it with 2 spatulas to a heated platter, and garnish it with watercress.
Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.