Recipe of the day

BEEF WELLINGTON

1 EACH                     3.5 POUND BEEF TENDERLOIN

11/2 OUNCE             CLARIFIED BUTTER

¾ POUND                 MUSHROOMS, FINELY CHOPPED

1 OUNCE                  SHALLOTS, FINELY CHOPPED

3 TABLESPOONS   UNSALTED BUTTER

½ POUND                 FOIE GRAS OR PATE DE FOIE GRAS

2 OUNCE                  DRY WHITE WINE

TO TASTE                SALT AND FRESHLY GROUND WHITE PEPPER

1 POUND                  PUFF PASTRY

1 LARGE                  EGG YOLK

1 LARGE                  EGG WHITE

PROCEDURE:

SEASON BEEF TENDERLOIN WITH SALT AND WHITE PEPPER. HEAT A LARGE FRY PAN AND BROWN THE TENDERLOIN ON ALL SIDES. CONTINUE TO ROAST THE TENDERLOIN IN A 400 DEGREE OVEN FOR 15 MINUTES. REMOVE FROM THE OVEN AND PLACE THE TENDERLOIN IN A REFRIDGERATOR TO CHILL.

SAUTE THE MUSHROOMS WITH THE SHALLOTS IN THE UNSALTED BUTTER UNTIL THE MOISTURE STARTS TO EVAPORATE, ADD THE FOIE GRAS AND DEGLASE WITH THE WINE CONTINUE TO COOK UNTIL THE MOISTURE IS GONE. CHILL.ON A FLOURED SURFACE ROLL THE PUFF PASTRY INTO A RECTANGLE LARGE ENOUGH TO ENCASE THE FILET COMPLETELY, ABOUT 20 BY 12 INCHES. COAT THE BEEF WITH THE DUXCELLES (MUSHROOM FOIE GRAS) AND INVERT THE TENDERLOIN INTO THE MIDDLE OF THE PUFF PASTRY. FOLD THE DOUGH AROUND THE TENDERLOIN REMOVING ANY EXTRA PASTRY AND SEAL THE DOUGH, BY BRUSHING THE SEAM WITH THE EGG WHITE. BRUSH THE FINISHED PASTRY WITH THE EGG YOLK AND CUT THE EXTRA PASTRY INTO DECORATIVE CUTTERS AND PLACE ON THE PASTRY. BAKE IN A 400 DEGREE PREHEATED OVEN FOR 30 MINUTES THEN REDUCE THE HEAT TO 350 DEGREES FOR AN ADITIONAL 5-10 MINUTES. REMOVE AND LET REST FOR 15 MINUTES. SLICE INTO ¾ INCH SLICES AND SERVE WITH SAUCE MADERE.