Source: All Recipes

Ingredients

• 2 ½ pounds beef tenderloin
• 2 tablespoons butter, softened
• 2 tablespoons butter
• 1 onion, chopped
• ½ cup sliced fresh mushrooms
• 2 ounces liver pate
• 2 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
• 2 tablespoons red wine

Directions

• Step 1

  Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

• Step 2

  Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

• Step 3

  Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.