6 (3-4 oz.) tenderloin steaks, cut 1 inch thick and trimmed of all fat
1 tbsp. butter
2 tbsp. Madeira wine
1/4 tbsp. butter
1/2 c. finely chopped green onion
1/4 lb. finely chopped mushrooms
1/4 tbsp. chopped parsley
6 thawed patty shells (puffed pastry)

Sear steaks in butter in heavy skillet. Pour wine over. Transfer to container, cover and chill.

DUXELLES:

Melt butter in skillet. Add onions and stir over medium heat until soft but not browned. Add mushrooms and cook over high heat, stirring often until dry. Remove from heat and stir in parsley. Season with salt and pepper Refrigerate.

Roll out patty shells to 8-inch circles. Put 1/6 of Duxelles in center of each circle. Set steak on top, sprinkle with salt and pepper. Fold edges over meat and seal with egg wash. Place seam side down on cookie sheet. Cover and refrigerate 1 hour or overnight.

Bake uncovered on lowest rack of 425 degree oven for 6-8 minutes. Move to highest rack and bake 6-8 minutes more or until pastry is golden brown. Serve at once with Bernaise sauce.

BLENDER BERNAISE SAUCE:

1/4 c. white wine
2 tbsp. tarragon vinegar
1 tsp. dried tarragon
1 tbsp. chopped green onion
1/4 tsp. coarsely ground pepper
1 c. hot butter
4 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. Tabasco sauce

In a small pan, combine wine, vinegar, tarragon, onion and pepper. Bring to boil and cook until reduced to 2 tablespoons or less.

Combine egg yolks, lemon juice, salt and Tabasco in blender until well mixed. Slowly add hot butter. When all of butter is added, pour in wine mixture and blend on high for 8 seconds.