Yield: 1 Servings
|2.00 \N||Pinches; (big) of sugar|
|6.00 tablespoon||Ice water; up to 8|
|1.00 \N||Egg beaten with|
|1.00 \N||Heart of beef tenderloin; 2-3 lb trimmed|
|1.00 tablespoon||Margarine or butter|
|2.00 \N||Green onions; minced, up to 3|
|12.00 ounce||Mushrooms; fine diced|
|2.00 tablespoon||Dry white wine; up to 3|
|1.00 \N||Salt and pepper to taste|
|1.00 pinch||(big) tarragon|
|2.00 tablespoon||Liver pate; up to 3|
|½ pounds||Mushrooms; sliced|
|2.00 tablespoon||Minced green onion|
|1.00 cup||Canned beef bouillon; not consomme and not dilu|
|1.00 tablespoon||Tomato paste|
|¼ cup||Madeira mixed with|
|2.00 tablespoon||Minced parsley; for garnish|
|1.00 \N||Pepper and salt; if desired|
PASTRY: In a large bowl, combine the flour, salt, sugar and margarine. Cut with a pastry blender until mixture resembles coarse meal. Add water gradually, tossing mixture with a fork until it clings and a ball can be formed with your hands. Form a smooth disk, wrap and chill at least 30 minutes before rolling out on a lightly floured counter.
TENDERLOIN: Saute the onions in the margarine until soft. Add the mushrooms and cook 2 minutes. Add the wine, salt, pepper and tarragon and cook until pan is almost dry. Stir in the liver pate and set aside to cool. Saute the beef quickly in a hot skillet filmed with oil, rolling with 2 wooden spoons until seared on all sides. Season well with salt and pepper. Cool before wrapping in pastry.
ASSEMBLY: Roll out the pastry into a rectangle ⅛ inch thick and large enough to encase meat. Fold in quarters and move to a baking sheet. Unfold. Put meat in the center and press the mushroom filling over the top. Trim crust evenly and wrap to enclose meat with 1 inch overlap, brushing seams with egg glaze. Press to seal. Brush roll with glaze. Cut decorations from scraps, without re-rolling if possible, and decorate roll, hiding seams. Brush cutouts with glaze.
Push a meat thermometer into center of meat. Chill at least 30 minutes, or as long as overnight, before baking.
BAKING: In the upper third of a preheated oven bake for 15 minutes at 425 degrees, then reduce temperature to 375 degrees and continue baking another 25-30 minutes, or until crust is golden and meat thermometer registers temperature of desired doneness. Move to a serving platter and wait 5 minutes before slicing into 6-8 slices.
Serve with Madeira sauce garnished with minced parsley.
SAUCE: In a hot skillet, in two batches, cook the mushrooms in margarine until brown. Return all the mushrooms to the pan. Add the onion and cook 1 minute. Add the tomato paste and beef bouillon and stir until smooth. Boil down rapidly, 1-2 minutes, scraping pan frequently. Add the wine/starch mixture and pepper and salt if needed. Bring to a boil and cook until thick and translucent. Can be done ahead and reheated. Thin with water when reheating if necessary.
Sprinkle with parsley and serve in a sauce boat which has been rinsed out with hot water and dried.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 28, 98, converted by MM_Buster v2.0l.