1 beef tenderloin
Brandy
Freshly ground pepper
1 1/2 pkgs. Pepperidge Farm Puff Pastry

Trim and tie beef tenderloin (tail tucked under and tied with cotton string at 2 inch intervals). Sprinkle with pepper. Marinate with brandy. Cover with suet. Roast tenderloin 20 minutes at 425 degrees. Remove from the oven and let stand (can be done ahead of time). Cool for 30 minutes. Sprinkle with salt. Remove string.

PATE:

1/2 lb. calves' liver sausage or braunschweiger (liver pudding)
1/2 lb. pork sausage
1 egg
1 tbsp. shallots
1 tbsp. brandy

For Pate: Lightly cook shallots in butter. Cook pork sausage. Combine all other pate ingredients and chill.

Roll out chilled patty shells, reserve one shell for decoration. Brush with egg white. Spread with pate. Place tenderloin on pastry; fold pastry around and glue edges together with beaten whole egg. Place seam side down on greased baking pan. Roll out remaining patty shell. Cut into strips or fancy shapes and decorate pastry-encased beef. Coat with beaten whole egg, making sure that none gets on the pan, or the pastry will stick to the pan. Make air vents.

Bake at 425 degrees for 20 minutes, then reduce heat to 375 degrees. Bake 10 minutes longer, (meat thermometer should read 137 degrees for rare). Allow it to set for 10 minutes, allowing juices to subside. Serve with Sauce Madeira.

MADEIRA SAUCE:

4 tbsp. chopped shallots
4 tbsp. butter
2 tbsp. flour
2 cans beef broth (Campbell's)
Salt
1 tbsp. lemon juice
Pinch of sugar

Lightly brown chopped shallots in butter. Add flour and brown for 2 or 3 minutes. Remove from heat and add 2 cans Campbell's beef broth; bring to boil. Add 1 cup Madeira wine. Return to boil and cook to reduce liquid by half. Add salt to taste, lemon juice and pinch of sugar.