3 lb. beef tenderloin roast
1/4 c. butter
1 lb. finely chopped fresh mushrooms
1/2 c. finely chopped blanched almonds
1 clove garlic, crushed
1/4 c. water
2 tbsp. teriyaki sauce
1 c. dairy sour cream
1 egg, slightly beaten
1 tbsp. water
Double recipe of pastry crust

Heat oven to 425 degrees. Tie heavy string around tenderloin in several places. Place roast in shallow pan for medium rare roast beef bake for 25 minutes. Cool on a wire rack about 30 minutes. Remove string, pat dry with paper towels.

In a large skillet melt butter. Add mushrooms, almonds, garlic, water and teriyaki sauce. Stir over medium-high heat until liquid is absorbed, about 10 minutes. Set aside.

Mix pastry crust adding sour cream. Adjust water accordingly. On aluminum foil; roll out pastry crust into a 20 x 12 inch rectangle. Trim edges. Place roast on edge of pastry, spread mushroom filling over pastry to within 1 inch of edges. Roll roast in pastry and seal edges. Grease 1 large cookie sheet. Place roast seam side down. Cut out small design from pastry scrapes if desired.

Combine eggs with water and brush over pastry. Reduce oven temperature to 400 degrees. Bake for 30 minutes. Let stand for 15 minutes before serving.