• 1200 g Beef tenderloin
  • 60 g Butter, softened
  • 30 g Butter
  • 1 Onion chopped
  • 75 g Sliced fresh mushrooms
  • 75 g liver pate
  • 1 Package or roll of frozen puff pastry
  • 1 Egg yolk beaten
  • 300 g beef broth
  • 50 ml Red wine


1. Preheat oven to 230°C.

2. Place beef in a pan, sear until browned. Remove from pan, and allow to cool completely.

3. 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.

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

5. 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 baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

6. Bake at 230°C for 10 minutes, and then reduce heat to 210°C  for 10-15 more minutes, or until pastry is rich, golden brown. Set aside and keep warm.

7. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine. Boil for 10-15 minutes, or until slightly reduced. Strain, and serve with beef.