Beef Wellington (Gourmet Mag)
| Yield: | 8 Servings |
| Categories: | Meats |
| 3 1/2 | lb | Beef fillet, tied and larded at room temp |
| 3/4 | lb | Mushrooms, finely chopped |
| 2 1/2 | tb | Unsalted butter |
| 1/2 | lb | Pate de foie gras, at room t mp |
| 1 | lb | Puff pastry |
| 1 | lg | Egg white, beaten |
| 1 | lg | Egg yolk beaten with |
| 1 | ts | Water |
| 1/2 | c | Sercial madeira |
| 2 | ts | Arrowroot, dissolved in |
| 1 | tb | Cold water |
| 1/2 | c | Beef broth |
| 2 | tb | Black truffles, finely chopp d |
| Watercress for garnish |
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