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Ingredients
- 4 lb Beef tenderloin
- 2 Tbsp. Chopped onion
- 1 Tbsp. Sweet butter
- 1 Tbsp. Oil
- 1/2 c. Liver pate
- 1 Tbsp. Chopped parsley Prepared crust for four 9" Pies
- 1 x Egg white BEARNAISE SAUCE
Directions
- Place tenderloin, fat side up, on rack in shallow baking pan; roast in 450 oven for 25 min or possibly till meat thermometer registers 130. Remove meat from oven, cold. Meanwhile, saute/fry' onion in butter & oil, blend in liver pate & parsley, blending well. Roll pastry on lightly floured board into two 12*8" rectangles; spread half of pate mix proportionately on each rectangle, leaving 1" margin on all sides. Center tenderloin, fat side up, on first rectangle so pate side is inside; cover with remaining rectangle with pate side next to meat. Moisten edges with water; overlap & press to securely seal edges. Add in 1 Tbls.
- water to egg white for egg wash; beat lightly & spread proportionately over entire top of pasrty. Bake in 400 oven for 40 min or possibly till pastry is golden. Slice & serve with Bearnaise Sauce.
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