2 fillets mignons about 1" thick
Salt & pepper
1 sm. can pate
1 pkg. frozen patty shells (Pepperidge Farm)
1 egg, beaten with 1 tbsp. milk or cream

Thaw patty shells. Season fillets with salt and pepper. On a board, roll out 2 patty shells thinly. (Each should be large enough to wrap around individual fillets.) Spread pate on top of each fillet. Wrap the fillets in puff pastry (pate side up), sealing the edges with the egg mixture. Brush egg mixture all over pastry to give a glossy sheen. Roll out another shell and cut out decorative shapes. Decorate each wrapped fillet with cutouts and brush again with egg mixture. Bake the wrapped fillets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown.