Beef Wellington - Gourmet Magazinebeef, main dish 3 1/2 lb beef fillet, tied and larded 3/4 lb mushrooms, finely chopped 2 1/2 tablespoon unsalted butter 1/2 lb pate de foie gras * 1 lb puff pastry 1 egg white, beaten 1 egg yolk beaten ** 1/2 cup sercial madeira 2 teaspoon arrowroot *** 1/2 cup beef broth 2 tablespoon black truffles **** 1 watercress for garnish * At room temperature. ** Beaten in 1 t water. *** Dissolved in 1 T cold water. **** Finely chopped. |
