Make Duxelles and Perigueux Sauce the day before and refrigerate.

Salt and pepper, to taste
1 clove garlic
2 sheets frozen puff pastry
Liver paté, to taste
1 egg, beaten with a little water.

Approximately 2 1/2 hours before serving, preheat oven to 425°F. Rub meat with salt, pepper and garlic. Insert meat thermometer. Place on rack in shallow pan and roast until thermometer reads 130°F, about 45 minutes. Remove from pan. Reserve drippings. While meat is cooling, thaw puff pastry and remove Duxelles and Perigueux Sauce from refrigerator. Place thawed pastry sheets on floured cloth, press seams together and roll out to approximately 12 x 16 inches, or large enough to cover meat. Mix Duxelles with paté and 1 teaspoon Perigueux Sauce. Spread on pastry to within 1-inch on all sides. Place meat in center of pastry with the side down that you eventually want to be up. Fold up and overlap the long sides. Brush with egg mixture to seal. Trim excess from other ends, fold up and seal with egg mixture. Place in shallow greased pan, seam side down. Make fancy shapes from trimmings, if desired, and place on top. Brush all over with egg mixture. Bake at 425°F for 35 to 40 minutes (rare) or 45 to 55 minutes (medium). Let stand for 5 minutes before slicing. Add reserved pan drippings to Perigueux Sauce, reheat sauce and serve.

DUXELLES:

12 shallots or green onions
1 1/4 lbs. fresh mushrooms
1/4 lb. butter
3 tbsp. chopped parsley

Mince shallots and mushrooms in food processor. Cook in large skillet with butter over medium high heat until all moisture has evaporated. Add parsley toward end of cooking.

PERIGUEUX SAUCE:

1 1/2 c. beef consomme
1 1/4 tbsp. butter
1 tbsp. cornstarch
1 c. Maeira
3 truffles (optional)
Salt and pepper to taste

Heat consomme with butter. Dissolve cornstarch in Madeira. Add to consomme and cook over low heat, stirring until thickened. Add truffles, salt and pepper.

Serves 8 to 10.