Ingredients
Original
recipe makes 8 servings
2 1/2 pounds beef tenderloin
3 tablespoons butter, softened
3 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
3 ounces liver pate
3 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry,
thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
3 tablespoons red wine
Directions
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 3 tablespoons softened butter. Bake for 12 to 16 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 3 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 6 minutes. Remove from heat, and let cool.
- Mix together pate and 3 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
