Beef Wellington

Yield:	8 Servings
Categories:	Beef

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