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1
Pastry:.
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2
In a large bowl mix together flour, butter, shortening and salt until mixture resembles coarse meal.
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3
Pour lemon juice and 10 tablespoons ice water over mixture and toss lightly.
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4
Gather into a ball;if any crumbs remain add a little more water to form mass and add to ball.
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5
Wrap and refrigerate until ready to use.
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6
Beef:.
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7
Preheat oven to 450 degrees.
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8
Trim filet well (or have butcher do it).
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9
Rub meat with butter and pepper.
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10
Turn ends under if necessary to retain uniform thickness in filet and tie with butcher's twine.
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11
Place meat thermometer in filet.
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12
Roast on rack until temperature reads 120 degrees, about 20 minutes.
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13
Remove from oven; flame with cognac.
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14
Reserve pan and drippings to make sauce.
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15
Cool meat on rack,remove string(if used) and then refrigerate.
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16
While meat is cooling, prepare the duxelles mixture.
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17
Duxelles:.
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18
Melt butter in a large skillet.
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19
Saute shallots until translucent.
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20
Add mushrooms; cook slowly over low heat until mushrooms loose moisture, turn dark, and develope a dry look.
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21
Add salt to taste; chill.
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22
Assembling:.
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23
Roll pastry out 1/4 inch thick to envelope meat completely,allowing an overlap at bottom and ends.
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24
There may be excess of pastry depending on size of meat.
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25
Spread pastry with chilled duxelles.
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26
Place filet in center; sprinkle with salt.
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27
Bring edges of pastry together,paint with egg white and secure.
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28
Place seam side down on a baking sheet.
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29
Cut small leaves from pastry scraps and fasten to roll with egg white.
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30
Mix yolk and cream and brush roll completely.
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31
Let dry 3 or 4 minutes.
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32
Refrigerate until ready to complete baking.
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33
Preheat oven to 425 degrees.
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34
Place filet on a cookie sheet and bake 10 minutes.
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35
Reduce heat to 375 degrees and continue baking 20 to 23 minutes longer.(At 20 minutes the meat will be quite rare.).
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36
Remove from oven and let stand 10 minutes befoer carving.
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37
Garnish with watercress or parsley.
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38
Serve with Sauce Espagnole.
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39
Sauce Espagnole:.
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40
Melt butter in a 1 1/2 quart saucepan.
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41
Add next 5 ingredients and cook over low heat, stirring constantly, about 12 minutes, or until vegetables are soft and beginning to brown.
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42
Remove from heat and blend in flour.
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43
Increase heat to medium and continue cooking, stirring constantly, until roux turns hazelnut brown. (This seems to take a long time, but you must be patient. Once it begins to brown it darkens rapidly so be careful that it does not burn.).
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44
Stir in broth and wine.
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45
Bring to boiling point and simmer 30 to 40 minutes.
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46
Add tomato paste and pepper.
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47
Taste and add salt,if needed.
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48
Saute mushrooms briefly in a little butter and add to sauce just before serving.
