3-4 lb. beef tenderloin, trimmed
Salt and pepper, to taste
5 tbsp. butter
1/2 cup paté, beef, chicken, duck, or goose (home made is good)

DUXELLES:

1/2 cup mushroom, chopped very fine
1/2 medium onion, chopped very fine
2 tbsp. butter
1 tbsp. chopped parsley
salt and pepper, to taste
1 tsp. dried thyme
1 sheet puff pastry, thawed
1 egg, whisked with 1 oz milk (for wash)

Trim beef, removing fat and silverskin. Sprinkle with salt and pepper.

Heat 3 tablespoons butter in skillet and sear the meat quickly on all sides. Remove meat and allow to cool on rack until lukewarm before proceeding with the wrapping and baking.

Meanwhile, for the DUXELLES:

Chop very fine the onions and the mushrooms. Sauté them in 2 tablespoons of butter until soft. Add rosemary, chopped parsley, dried thyme and salt and pepper to taste. Stir to blend until warmed through. Set aside for use in the wrapping.

Roll out pastry to 1/4-inch thick, 4 times as wide and 1 1/2" longer than meat. Place meat on pastry about 1-inch from the long side. Spread paté mixture over meat. Spread duxelles over the paté.

Bring one side of pastry up over the meat. Wet the far edge of the pastry with an egg wash and roll around meat, overlapping the wet edge to seal.

Place, seam side down, in shallow baking pan. Close pastry over ends in a neat package. Seal ends with egg wash.

Make incisions in the pastry at intervals in order to release steam. Brush top with remaining egg wash.

Bake in preheated 400°F for 40 minutes for medium-rare. Allow a little less time for rare, more time for well done.

Let rest for 10-15 minutes to allow juices to set.

Slice in 1-inch pieces and serve with roasted potatoes, au jus, and a vegetable of your choice.

Garnish with chopped parsley.

ENJOY!!!!!!!

Submitted by: DAVE BUCZAK