| | A; (3 1/2-pound) fillet |
| | ; of beef tied with |
| | ; thin sheets of |
| | ; larding fat at room |
| | ; temperature |
| 3/4 | lb | Mushrooms; chopped fine |
| 2 1/2 | tb | Unsalted butter |
| 1/2 | lb | Pate de foie gras; (available at |
| | ; specialty foods |
| | ; shops) at room |
| | ; temperature |
| 1 | lb | Puff paste; (page 196) or thawed |
| | ; frozen puff pastry |
| | ; plus additional for |
| | ; garnish if desired |
| 1 | lg | Egg white beaten |
| | An egg wash made by beating 1 large egg |
| | ; yolk with 1 teaspoon of water |
| 1/2 | c | Sercial Madeira |
| 2 | ts | Arrowroot dissolved in 1 teaspoon cold |
| | ; water |
| 1/2 | c | Beef broth |
| 2 | tb | Finely chopped black truffles; (available at |
| | ; specialty food |
| | ; shops) if desired |
| | Watercress for garnish if desired |
