4 beef tenderloin steaks (4 to 6 oz. ea.), fat trimmed
2 tbsp. butter
salt and pepper, to taste
4 oz. fresh mushrooms, chopped
1 (8 oz.) pkg. frozen puff pastry, thawed
4 slices (about 3 oz.) liver pate, plain or with truffles or green
peppercorns (optional)

Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450°F for 10 minutes. Chill 10 minutes.

In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.

Roll out 4 pastry shells to 8-inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each.

Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.

Roll out remaining pastry rounds to 1/4-inch thickness. Cut into shapes.

EGG GLAZE:

1 egg
2 tbsp. milk

In a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.

Cut 3 air vents in each. Decorate with pastry cut-outs.

Bake at 450°F for 15 minutes or until golden.

Serves 4.