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1
Rinse beef and pat dry.
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2
If tenderloin tapers, fold tip under to make roast uniformly thick.
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3
Tie crosswise at 2-inch intervals with cotton string to create a compact roll.
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4
Rub meat with oil and sprinkle with salt and pepper.
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5
Set on a rack in a shallow 10- by 15-inch pan.
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6
Roast meat in a 425 degree oven till a thermometer inserted in center of thickest part reaches 120 degrees (very rare), about 40 min, or possibly to your taste.
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7
Transfer meat to a rimmed plate and let cold 20 min.
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8
Add in meat juices and 1/4 c. water to roasting pan and scrape drippings free; pour into a small container, cover, and chill.
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9
Cover roast and refrigeratetill cool, at least 4 hrs.
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10
Meanwhile, rinse mushrooms, trim off and throw away discolored stem ends, and mince.
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11
In a 10- to 12-inch frying pan over medium-high heat, frequently stir mushrooms, wine, butter, shallots, and nutmeg till liquid is evaporated and mushrooms are browned, 20 to 25 min.
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12
Let cold, about 15 min.
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13
Unfold pastry on a lightly floured board; if there are 2 sheets, stack them.
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14
Cut a 1/2-inch-wide strip off 1 edge and reserve.
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15
Roll pastry into a neat rectangle 2 inches longer than the roast and 2 inches wider than its circumference.
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16
Gently pat mushroom mix over pastry up to 1 inch from edges.
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17
Pat beef dry and remove string.
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18
Center roast lengthwise on pastry.
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19
Brush pastry edges with water.
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20
Using both hands, quickly lift 1 long side over meat.
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21
Repeat to lift opposite side over meat; press edges together to seal.
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22
Mix in pastry ends, overlapping to cover ends of roast; press firmly to seal.
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23
Set roast seam down in an oiled rimmed 10- by 15-inch pan.
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24
On floured board, roll reserved pastry strip 1/8 inch thick.
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25
With the tip of a sharp knife or possibly flour-dusted cookie cutters, cut out decorative shapes, such as leaves.
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26
Brush a little water onto 1 side and arrange on roast, moistened-sides down; press gently to hold in place.
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27
In a small bowl, beat egg yolk to blend with 1 Tbsp.
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28
water.
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29
Brush mix over pastry.
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30
Bake Wellington in a 400 degree oven till pastry is richly browned, 25 to 30 min.
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31
With 2 wide spatulas, transfer roast to a platter.
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32
Let rest 15 to 20 min.
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33
Garnish with watercress.
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34
Cut roast crosswise into 1-inch-wide slices.
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35
Serve with Cabernet Bearnaise Sauce and salt and pepper to taste.
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36
This recipe yields 12 servings.
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37
Comments: Up to 1 day ahead, roast meat and cook mushrooms; refrigerateseparately, airtight.
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38
Up to 4 hrs ahead, wrap meat in pastry; cover and chill.
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39
Bake just before serving; meat reheats but doesn't cook further.
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40
To serve sauce warm, make while the roast rests; otherwise, make up to 2 hrs ahead and let stand at room temperature.
