Position a rack in the center of the oven. Preheat the oven to 425┬░F. Season:
1 10- to 12-ounce filet steak
with:
Salt and ground black pepper to taste
Combine in a medium bowl:
2 ounces foie gras (about 1/4 cup) or goose, duck, or chicken liver pâté, mashed until smooth
1/3 cups Duxelles, cooled
1 tablespoons Madeira
Spread the pâté mixture over the meat. Roll out to a 1/4-inch-thick rectangle large enough to wrap easily around the filet with some overlap, about 7 x 9 inches:
Place the meat in the center of the dough. Gently pull the pastry up and around the filet, wrapping the meat in a neat package. Trim off any excess dough and seal the edges by brushing them with the egg wash and pressing them together. Lightly grease a baking sheet. Place the wrapped filet seam side down on the pan and brush the top with egg wash. Use the trimmed dough to make decorative leaves or scrolls, if desired. Cut 1 or 2 small, neat holes evenly spaced in the top of the pastry to allow steam to escape as the filet cooks and to allow you to insert a meat thermometer without breaking the crust. Bake until the crust is golden brown and an instant-read thermometer tucked in the thickest part of the roast registers 120┬░ to 125┬░F for rare, 125┬░ to 130┬░F for medium-rare, or 135┬░ to 140┬░F for medium, about 30 minutes (the temperature will continue to rise 5┬░ to 10┬░ out of the oven). If the pastry begins to get too brown during baking, cover it loosely with aluminum foil. Remove the roast from the oven and let stand, uncovered, for 15 to 20 minutes. Carve the roast at the table, using a serrated knife to cut in half or into 3/4-inch-thick slices. If desired, consult the sauce chapter for sauce ideas or serve with:
