Ingredients

• Pate en Croute: 3 cups flour
• Pate en Croute: 1½ teaspoon salt
• Pate en Croute: ½ cup butter, softened
• Pate en Croute: ¾ cup shortening
• Pate en Croute: 3 egg yolks, slightly beaten
• Pate en Croute: 1 tablespoon olive oil
• Pate en Croute: ¾ to 1 cup cold water
• Beef Tenderloin: 1 whole beef tenderloin, trimmed, about 5 pounds
• Beef Tenderloin: 1 cup liver pate or foie gras
• Beef Tenderloin: ¼ cup truffle peelings, finely chopped, or chopped mushrooms
• Madeira Sauce: 2 tablespoons butter
• Madeira Sauce: 1 tablespoon ham, coarsely chopped
• Madeira Sauce: 1 small onion, coarsely chopped
• Madeira Sauce: 1 small carrot, coarsely chopped
• Madeira Sauce: 1 stalk celery, coarsely chopped
• Madeira Sauce: 1 clove garlic, chopped
• Madeira Sauce: 2 tablespoons flour
• Madeira Sauce: 1 quart beef broth
• Madeira Sauce: 2 tomatoes, coarsely chopped
• Madeira Sauce: 1 sprig thyme, chopped
• Madeira Sauce: ¼ bay leaf
• Madeira Sauce: 3 whole peppercorns
• Madeira Sauce: 1 cup madeira wine
• Madeira Sauce: Salt to taste

Method

1. Pate en Croute: Sift flour and salt into a large mixing bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Combine egg yolks, olive oil and water and add slowly as for pie dough.
2. Pate en Croute: Round up into a ball. Cover dough with a cloth and allow to stand 1 to 3 hours.
3. Sear tenderloin well under a broiler, turning several times to brown evenly. Leave the center very rare.
4. Cool tenderloin. Spread with the liver pate or foie gras. Sprinkle with the chopped truffles or mushrooms.
5. Roll out pate en croute dough to about ¼-inch thickness, saving some for design. Wrap dough around liver-covered tenderloin, keeping the seam on the bottom. Fold ends under.
6. With remaining dough cut strips and form a design across the top of the dough. A criss-cross design or any one desired. Brush dough with an egg wash (made by beating 1 egg well with about 1 tablespoon of milk).
7. Place Wellington on a greased baking sheet and bake in a 375-degree oven about 40 minutes or until dough is done. (If dough browns too quickly, cover with a tent of aluminum foil.) Cool before slicing. Serve one slice a person. Cut slices about ¾-inch thick. Serve madeira sauce.
8. Madeira Sauce: Melt the butter in a heavy saucepan. Add ham and cook for a few minutes. Add onion, carrot, celery and garlic and saute until light brown.
9. Madeira Sauce: Stir in the flour and cook and stir until light brown. Add the beef broth and all remaining ingredients except madeira and salt and let simmer for 30 minutes.
10. Madeira Sauce: During the cooking, spoon off any fat which should rise to the surface. Remove with a spoon, then strain the sauce, through a sieve, forcing the ham and vegetables through. (The sauce should have the consistency of cream.)
11. Madeira Sauce: Add the Madeira wine and heat through, seasoning to taste with salt. Serve from a gravy boat or fancy pitcher over Beef Wellington.