4 tablespoons light olive oil
2 medium carrots, sliced
2 medium onions, sliced
2 sticks celery, sliced
Pinch dried thyme and sage
1 bay leaf
1 teaspoon salt
1 fillet of beef, trimmed and tied, about 12-inches long
8 fluid ounces dry white vermouth
4 tablespoons brandy
2 pounds mushrooms, finely chopped
5 shallots, finely sliced
2 ounces butter
4 fluid ounces Madeira, port or medium sherry
4 ounces (4 tablespoons) pate de foie gras
15 ounces plain flour (all-purpose)
7 ounces butter, chilled
2 ounces Cookeen (vegetable shortening)
2 teaspoons salt
6 fluid ounces water, chilled
3 ounces butter, softened
1 egg, for glazing
2 teaspoons mushroom ketchup
16 fluid ounces beef stock
1 tablespoon tomato puree
1 tablespoon cornflour
3 fluid ounces Madeira, port, or sherry
Salt and freshly ground black pepper
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