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Beef Wellington

3 1/2 pounds boneless beef tenderloin roast
1 tablespoon vegetable oil
3/4 teaspoon salt, divided use
3/8 teaspoon ground black pepper, divided use
3 tablespoons butter
3/4 pound mushrooms, finely chopped
1 recipe pie dough, for a 9-inch crust
1 large egg, separated
1 teaspoon water
1/2 cup dry red wine
1/2 cup beef broth
2 teaspoons arrowroot powder (or substitute cornstarch)

1. Preheat oven to 400°F (205°C).
2. Rub oil over meat and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 30 to 40 minutes, or until a thermometer registers 120°F (50°C); set aside. Reserve pan juice, skimming the fat. Turn off oven.
3. While roast is cooking, melt butter in a large, heavy-bottomed skillet and cook mushrooms over medium heat, stirring frequently, until all the liquid is evaporated. Remove from heat and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cool. Pat mushrooms evenly over roast and set aside.
4. On a lightly floured surface, roll pie dough into a rectangle large enough to completely enclose roast. Carefully place roast, topside down, on pie dough and fold up to cover, brushing edges with egg white to seal completely. Transfer roast, seam-side down to a shallow baking pan and brush with a mixture of egg yolk and water. Refrigerate for at least 1 hour.
5. Preheat oven to 400°F (205°C).
6. Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake for 5 to 10 minutes, or until thermometer registers 140°F (60°C) and pastry is golden brown. Let stand for 15 minutes before slicing.
7. Meanwhile, in a small saucepan, boil reserved pan juices and red wine until mixture is reduced by one fourth. Add arrowroot powder and beef broth. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, but do not boil. Serve alongside beef.

Makes 8 servings.