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MUSHROOM DUXELLE 
8 oz. button mushrooms
1 tsp. chopped garlic
4 oz. smoked ham, cubed
1/4 c. sherry
1 c. heavy cream
White bread

Combine all ingredients, except bread, in large, heavy aluminum pot. Place over medium heat and cook until liquids are reduced by half. Place in a food processor and puree, slowly add torn bread to mixture while running to soak up any extra moisture. Pipe from large pastry bag into rosettes on beef. Roast until beef reaches desired temperature.
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