2 to 2 1/2 lbs. center cut of beef tenderloin or equivalent cut of tender beef
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) sheet or ready-to-use frozen puff pastry or 1 (10 oz.) pkg. frozen patty shells, thawed
1 (4 1/2 oz.) can of pate' (optional)
2 oz. sliced fresh mushrooms or duxelles (optional)
1 egg, beaten

Season beef with salt and pepper and sear on all sides in a very hot skillet; remove and allow to cool. Thaw pastry according to package directions and roll out on a floured surface until roughly 3 times the size of the beef. Spread pate over top and sides of beef; then cover with sliced mushrooms or duxelles. Place beef, pate-side down in center of pastry. Fold dough around meat, encasing meat without overlapping; trim off excess pastry. Pinch seams together firmly to seal and brush with beaten egg. Place seam-side down in a 13 x 9 x 2 inch baking dish. Decorate with dough trimmings shaped into leaves, braids and so forth to enhance appearance. Bake 40 minutes at 400 degrees for medium beef. Allow to cool 10 minutes before carving. Serves 6.