|Shallots||2 , minced|
|Mushrooms||1 1⁄2 Pound, minced|
|Minced parsley||1 Tablespoon|
|Beef fillet||5 1⁄2 Pound|
|Soy sauce||2 Tablespoon|
Melt 2 tablespoons butter in hot skillet; saute shallots with mushrooms until mushrooms are browned and moisture evaporates.
Stir in flour.
Reduce heat; add cream, Madeira, parsley, salt and pepper.
Cook for 2 minutes, stirring constantly, until thickened; refrigerate.
Let fillet stand to room temperature; sprinkle with soy sauce and Worcestershire sauce.
Roll out 1/2 of the pastry into 16 x 9-inch rectangle.
Pastry should be longer than fillet and more than twice as wide.
Place dough on jelly roll pan; refrigerate.
Spread fillet with 3 tablespoons butter; place in roasting pan.
Bake at 400 degrees for 30 minutes.
Remove from oven; set aside to cool for at least 1 hour or longer.
Reserve pan drippings.
Remove pastry and mushroom dressing from refrigerator.
Spread mushroom mixture down center of pastry.
Place fillet, top side down, on mushrooms.
Fold dough to enclose fillet.
Turn fillet onto jelly roll pan, seam side down.
Make crisscross design over top with knife.
Combine egg yolk and small amount of water.
Brush fillet with egg mixture.
Bake at 400 degrees for 35 minutes.