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Beef Wellington

    2 1/2 pounds beef tenderloin
    2 tablespoons butter, softened
    2 tablespoons butter
    1 onion, chopped
    1/2 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

Preheat oven to 425F. 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.

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.

Mix together pate and 2 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 450F for 10 minutes, then reduce heat to 425F 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.