Beef tenderloin
Salt
Pepper
Butter
1 garlic clove
1 (7 oz.) can of pate de foi gras or 1 (1 oz.) can chicken livers
Pie pastry
1 egg yolk

Rub tenderloin with crushed garlic clove. Smear with butter and season with salt and pepper. Bake at 450 degrees for about 20 minutes. (It should be removed from oven when it still needs 15 minutes more to cook to reach the desired degree of doneness.) Cool and then cover with pate.

Set in center of dough that has been rolled out to 1/8 inch thickness. Cover tenderloin with pastry pinching edges together. Use remaining dough to form leaves of flowers etc. to decorate the top. Brush with beaten egg yolk. Return to oven for another 15 minutes until crust is a golden brown.