Beef Carnavon

READY IN: 1hr 50mins




  • Pastry:.
  • In a large bowl mix together flour, butter, shortening and salt until mixture resembles coarse meal.
  • Pour lemon juice and 10 tablespoons ice water over mixture and toss lightly.
  • Gather into a ball;if any crumbs remain add a little more water to form mass and add to ball.
  • Wrap and refrigerate until ready to use.
  • Beef:.
  • Preheat oven to 450 degrees.
  • Trim filet well (or have butcher do it).
  • Rub meat with butter and pepper.
  • Turn ends under if necessary to retain uniform thickness in filet and tie with butcher's twine.
  • Place meat thermometer in filet.
  • Roast on rack until temperature reads 120 degrees, about 20 minutes.
  • Remove from oven; flame with cognac.
  • Reserve pan and drippings to make sauce.
  • Cool meat on rack,remove string(if used) and then refrigerate.
  • While meat is cooling, prepare the duxelles mixture.
  • Duxelles:.
  • Melt butter in a large skillet.
  • Saute shallots until translucent.
  • Add mushrooms; cook slowly over low heat until mushrooms loose moisture, turn dark, and develope a dry look.
  • Add salt to taste; chill.
  • Assembling:.
  • Roll pastry out 1/4 inch thick to envelope meat completely,allowing an overlap at bottom and ends.
  • There may be excess of pastry depending on size of meat.
  • Spread pastry with chilled duxelles.
  • Place filet in center; sprinkle with salt.
  • Bring edges of pastry together,paint with egg white and secure.
  • Place seam side down on a baking sheet.
  • Cut small leaves from pastry scraps and fasten to roll with egg white.
  • Mix yolk and cream and brush roll completely.
  • Let dry 3 or 4 minutes.
  • Refrigerate until ready to complete baking.
  • Preheat oven to 425 degrees.
  • Place filet on a cookie sheet and bake 10 minutes.
  • Reduce heat to 375 degrees and continue baking 20 to 23 minutes longer.(At 20 minutes the meat will be quite rare.).
  • Remove from oven and let stand 10 minutes befoer carving.
  • Garnish with watercress or parsley.
  • Serve with Sauce Espagnole.
  • Sauce Espagnole:.
  • Melt butter in a 1 1/2 quart saucepan.
  • Add next 5 ingredients and cook over low heat, stirring constantly, about 12 minutes, or until vegetables are soft and beginning to brown.
  • Remove from heat and blend in flour.
  • Increase heat to medium and continue cooking, stirring constantly, until roux turns hazelnut brown. (This seems to take a long time, but you must be patient. Once it begins to brown it darkens rapidly so be careful that it does not burn.).
  • Stir in broth and wine.
  • Bring to boiling point and simmer 30 to 40 minutes.
  • Add tomato paste and pepper.
  • Taste and add salt,if needed.
  • Saute mushrooms briefly in a little butter and add to sauce just before serving.