1 pkg. Pepperidge Farm Frozen Puff Pastry
1 beef tenderloin (about 5 - 5 1/2 lbs.)
9 oz. liver pate (2 - 4 1/2 oz. cans)
1 egg
2 tbsp. water

DUXELLES:

3 tbsp. butter
1 lb. mushrooms, finely chopped
1/2 c. chopped onions
2 tsp. olive oil
1/2 tsp. nutmeg

Trim fat from tenderloin. Place meat on rack in an open pan. Do not add water and do not cover. Roast at 425 degrees for 25 minutes to sear or until a meat thermometer, if used, registers 120 degrees. Let stand 30 minutes to cool.

Prepare duxelles: Melt butter and add olive oil in large skillet over medium to high heat. Add onions and cook until golden. Add mushrooms and nutmeg. Saute on high heat until the mushroom moisture evaporates. Cool to room temperature.

Roll pastry 1 1/2 inches larger n length and width than beef tenderloin on lightly floured board or pastry cloth. Spread a 4-inch wide strip of Duxelles over pastry the length of the roast. Spread liver pate on top of Duxelles. Set meat on top.

Mix beaten egg with water. Brush onto edges of dough and wrap dough carefully around the roast, pinching edges together firmly.

Brush all over with egg mixture. If you wish, cut dough scraps into decorative shapes and set on top of roast. Place roast on a greased baking sheet. Bake 10 minutes in a 425 degree oven to sear. Reduce heat to 375 degrees and bake until crust is golden, about 20 minutes. Meat will be rare to medium rare. Allow to stand 15 minutes before serving on a garnished platter. Cut into 3/4-inch slices. Serve with brown sauce (below).

BROWN SAUCE:

2 tbsp. butter
2 carrots, chopped
2 onions, chopped
2 cloves garlic, minced
2 ribs celery with leaves, chopped
1 bay leaf
1/2 tsp. thyme
2 cans beef bouillon
1 can tomato paste
1/4 tsp. sugar
2 c. water
1/2 c. red wine
Salt
Pepper

Melt butter in large skillet. Add carrots, onions, garlic, celery, bay leaf, and thyme. Cook covered over low to medium heat until vegetables are soft. Cool. Puree in blender.