Beef Wellington 1000 Calorie (Sara Moulton)

Preheat oven to 400* Roast the beef for 25 - 30 minutes until thermometer reaches 120* Let cool completely Discard bacon Skim the fat from the pan & reserve pan juices Cook mushrooms in the butter & salt/pepper over moderately low heat stirring until all the liquid is evaporated and the mixture is dry Add heavy cream and cook until cream thickens and coats the back of a spoon, about 5 min Let cool completely Spread the beef evenly with the pate, covering top and sides Spread mushrooms evenly over the pate Roll the pastry into a 20x12 inch rectangle or large enough to close the beef completely Slightly beat the egg white and set aside Beat the egg yolk with the water to make an egg wash and set aside Invert the beef carefully under the middle of the dough and fold up the long sides of the dough to enclose the beef Bruswh the edges of the dough with some of the egg white Fold ends of the dough over the beef and seal with remaining egg white Place beef in shallow roasting pan and brush the dough with some of the egg wash Roll out the additional dough and cut out shapes with decorative cutters Arrange the cutouts on the dough decoratively and brush with remaining egg wash Chill beef for at least 1 - 2 hours Bake at 400* for 30 minutes Reduce heat to 350* and bake 5-10 minutes until thermometer reaches 130* for medium-rare meat Let stand for 15 minutes In saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by 1/4 Add arrowroot, broth,truffles and salt/pepper to taste Cook the sauce over moderate heat, stirring so it does not boil for 5 minutes or until it is thickened Transfer beef to platter and garnish with watercress (no website found)