1/2 oz. dry mushrooms
1/2 c. hot water
1 1/2 lb. filet of beef
Salt and pepper
Salad oil
2 tbsp. butter
1/4 c. minced shallots
1 lb. fresh mushrooms, minced
1/4 c. Madeira wine
1/4 c. chopped parsley
18 sheets phyllo
1 c. unsalted butter, melted
1 egg, beaten with a pinch of salt

Soak dry mushrooms in hot water 30 minutes. Slice beef into six 1/4 pound rounds; slice each into 3 strips. Sprinkle with salt and pepper. Oil skillet. Brown beef a few pieces at a time, about 10 seconds per side. Cool. Drain mushrooms, reserve liquid, chop mushrooms. Melt 2 tablespoons butter. Add shallots and saute until translucent, 5 minutes. Increase heat. Add dry mushrooms and fresh mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper; saute until liquid evaporates.

Add Madeira and mushroom liquid, stir until liquid is absorbed. Remove from heat. Stir in parsley. Cool. Brush 1 sheet of phyllo with butter. Top with another phyllo sheet; brush with butter. Cut in half lengthwise. Place a rounded tablespoon mushroom mixture on one end of each phyllo half, leaving a 1 inch border. Place 1 beef strip on top.

Fold end of phyllo over beef and roll up once or twice. Fold in sides and continue rolling to end. Transfer to a cookie sheet lined with plastic wrap and brush with beaten egg. Repeat with remaining phyllo, mushrooms and beef. Cut 3 diagonal slashes on top of each Wellington. Can be refrigerated up to 24 hours.

Preheat oven to 450 degrees. Place Wellingtons on a rack in a jelly - roll pan. Brush with beaten egg. Bake 10 minutes for rare. makes 18 Wellingtons.

BEARNAISE SAUCE:

1/4 c. wine vinegar
2 tbsp. minced shallots 2 tbsp. tarragon] 10 whole peppercorns
4 egg yolks
1 tbsp. water
3/4 c. clarified butter
Pinch red pepper
Salt and pepper

Combine vinegar, shallots, 1 tablespoon tarragon and peppercorns. Bring to a boil and cook until liquid is reduced to 2 tablespoons. Strain into double boiler; discard solids. Cool. Whisk in egg yolks and the water. Whisk over simmering water until slightly thickened. Whisk in clarified butter. Stir in red pepper, remaining tarragon, salt and pepper. Keep warm. Serve with beef Wellingtons.