Cabernet Beef Wellington

Rinse beef pat dry. Rub meat with oil/salt and pepper. Roast for 40 minutes at 425 until meat is at 120 degrees. Transfer to rimmed plate and let cool 20 minutes. Add meat juices and 1/4 cup water to roasting pan and scrape drippings free. Pour into small container, cover and chill. Cover roast and chill for at least 4 hours. Rinse mushrooms, and trim off and discard discolored stems. Mince mushrooms. Over medium heat on flying pan stir mushrooms, wine, butter shallots and nutmeg until liquid is evaporated and mushrooms are brown (about 20–25 minutes). Let cool. Unfold pastry puff on lightly floured board. Stack the 2 sheets together. Roll into rectangle about 2 inches wider and longer than the roast. Spread mushroom mixture onto pastry. Lay roast on top, and fold over. Brush pastry edges with water. Oil the edges of baking pan. Beat egg yolk and brush over the roast. Bake at 400 degrees for 25–30 minutes. For Cabernet bearnaise sauce: Over low heat melt butter, and keep hot. Meanwhile, in a frying pan over high heat boil shallots tarragon, wine and drippings, stirring often, until liquid is reduced to about 1/4 cup, 5–7 minutes. Turn heat under butter to high heat to 230 degrees foam begins to brown about 5 minutes. Put egg yolks in a blender and whirl at high speed add shallot mixture, then gradually pour in butter, adding it all in about 10 seconds. Stir in lemon juice to taste.