4 individual portion size fillets tenderloin beef
1 can liver pate
1 clove garlic, cut before using
1 c. finely chopped mushrooms
Salt
Pepper
3 tbsp. butter
1 tbsp. mixed herbs
2 tbsp. brandy (optional)
1 pkg. "puffed pastry" (Pepperidge Farm)
1 beaten egg
Wellington sauce (optional) Knorr's packaged

Rub cut piece of garlic over beef, season with salt and pepper. Broil until medium rare and let cool. Do not over cook. Can be done ahead and refrigerated. Spread small amount of liver pate on each fillet, fry mushrooms and onions in butter. Add brandy and herbs, simmer 1 minute, let cool.

Roll pastry thinly on floured board to size that will completely cover each piece of meat. Lay cooled meat in center. Spoon mushroom mixture over top. Brush pastry edges with water (to help seal). Fold pastry carefully over ends to seal.

Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake until pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.