1 (2 to 2 1/2 lb.) piece beef tenderloin
2 tbsp. butter
1/2 lb. mushrooms, minced
3 shallots, minced
1 (4 oz.) can liver pate
2 (10 oz.) packages frozen patty shells, thawed
1 egg yolk
2 tbsp. half and half

Trim fat from meat. Roast tenderloin on rack at 400 degrees for 10 minutes or until browned. Cool completely.

Heat butter in skillet, then add mushrooms and shallots and cook until lightly browned and dry, about 5 minutes. Mix in pate. Cool.

Press sections of thawed patty shells together to form sheet of dough, then roll out to 1/8 inch thick rectangle. Spread mushroom mixture in center of pastry in shape of tenderloin. Place meat, rounded side down, on mushroom mixture. Bring up sides of dough over meat, roll up ends and press to seal firmly, cutting off any excess dough.

Place pastry-wrapped meat, seam side down, on lightly greased and floured baking sheet lined with foil. Brush egg yolk mixture over entire surface of dough. Bake at 400 degrees for 30 to 40 minutes depending on rareness preferred. If pastry browns too rapidly, cover with loose tent of foil. Cool a few minutes before slicing. Serve with mushroom or Madeira sauce, if desired. makes 6 to 8 servings.

NOTE: Tenderloin may be roasted initially on bed of aromatics, such as celery leaves, parsley sprigs, bay leaf, rosemary or dill. Discard aromatics after roast has cooled.