2 1/2 lb. filet of beef
1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.
1 1/2 c. liver pate
1 egg beaten with 1 tbsp. water
1 c. homemade or canned beef gravy

Preheat oven to 425 degrees F. Roast filet 20 minutes; cool thoroughly. On a lightly floured surface, roll out pastry to a rectangle approximately 4 inches wider and longer than the filet. Spread half the pate in center of pastry. Place meat on pastry and spread with remaining pate. Completely enclose the meat in the pastry, sealing the edges. If desired, make decorative designs from pastry scraps and place on top. Brush with egg; place on an ungreased baking sheet seam side down. Bake in preheated 425 degree F. oven for 25 minutes, or until pastry is browned. Let stand 5 minutes before slicing. Serve with heated gravy. Makes 6 servings.