Filet De Boeuf En Croute Beef Wellington - flour

Method

• A day ahead, make the pastry.
• Place flour into a food processor.
• Cut the butter into tablespoon-size pieces and drop one by one into the flour to coat.
• Pulse about 5 times until butter is finely chopped.
• Combine the eggs, oil, 1 tablespoon water and the salt and blend with a fork.
• With the food processor running, pour the egg mixture in and process until dough starts to form.
• Stop and scrape the sides and bottom.
• Process just until the dough forms shiny, damp clumps, adding about 1 tablespoon more water if necessary.
• Turn out onto a work surface and knead lightly to make a smooth ball.
• Flatten into a 1 1/82-inch-thick rectangle.
• Cover with plastic wrap and place in a food-storage bag.
• Refrigerate overnight.
• The next day, let the dough set at room temperature for about 15 minutes.
• Meanwhile, sprinkle the fillet with salt and pepper.
• Spread the ground sausage on top, sprinkle with the truffle pieces (if using) and pat them into the sausage.
• Roll out pastry on a lightly floured work surface.
• Place the fillet, sausage side down, almost in the center of the dough.
• Beat 1 egg yolk with 1 teaspoon water.
• Fold up one long side of the pastry so that it almost covers the bottom of the fillet.
• Brush 1 1/82 inch of the long edge with some egg-yolk mixture.
• Trim the other long edge so that it just reaches over the brushed portion, and fold it up.
• Press lightly to seal.
• Flip the pastry-wrapped fillet.
• Seal the ends, moistening them with yolk mixture so they stick together.
• Place on a rimmed baking sheet.
• Brush pastry twice with the remaining egg-yolk mixture.
• Cut several slits in the top for air vents.
• Refrigerate while preheating the oven.
• Preheat oven to 400 degrees.
• Bake fillet until the internal temperature registers 135 degrees on an instant-read thermometer, about 35 minutes for medium-rare.
• If the pastry browns too quickly, cover loosely with a piece of parchment paper.
• Let fillet cool for 15 minutes before cutting it into thick slices.
• Serve warm.