Ingredients
3 1/2 lb filet, room temp.
3/4 lb mushrooms, chopped
2-3 shallots, finely chopped
3 T unsalted butter
3 T Madeira
2 T fresh thyme, chopped
1/2 lb foie gras pate/mousse
1 lg. egg white, beaten
egg wash- 1 yolk w/ 1 t. water
Preparation
Preheat oven to 400. Roast filet for 25-30 min. or to 120 degrees. Let cool. Cook mushrooms and shallots in butter for 5 min. Add Madeira and cook until liquid has evaporated. Add thyme, salt and pepper to taste. Spread the filet with the foie gras, then mushroom mixture. Roll in pastry. Close seams with egg white. Put seam side down in roasting pan and brush with egg wash. Chill for 1-2 hours. Bake at 400 for 30 min., reduce to 350 for 5-10 min more. 130 degrees=med. rare.
