3 lbs. trimmed filet of beef
salt and pepper
Duxelles:
1 lb. morel mushrooms diced fine
3 T. shallots
2 T. butter
3 T. Maderia
3/4 lb. gruyere cheese shredded
1 package frozen puff pastry
Brown filet of beef with salt and pepper in a large skillet – brown quickly on all sides for about 10 minutes. Chill immediately.
Duxelles: Add butter to same skillet and add mushrooms. Quickly sauté over medium high heat until liquid is removed from the mushrooms, about ten minutes, stirring while cooking. Turn heat down, add shallots and Maderia, cook until all liquid has evaporated.
Unwrap puff pastry and join the 2 pieces together at the long ends. Press to seal well. Spread cheese down the center and top with 1/2 of the duxelle mixture. Pace filet on top of mushrooms. Fold up ends of puff pastry around beef. Trim excess puff pastry. Press edges together to seal edges. Place seam side down on a greased baking sheet. Using puff pastry scraps decorate the top – you can cut out leaves with a cookie cutter and form long ropes with the pastry. Brush one beaten egg over the puff pastry and refrigerate. Bake 18-20 minutes at 400 degrees F. for medium rare, until pastry is golden brown. You can do this in the morning before your dinner party if you choose. Don’t cover the pastry once the egg glaze is on it.
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