10 oz Pkg frozen patty shells
4 lb Beef tenderloin roast
Salt
All-purpose flour
2 c Fresh mushrooms; chopped
2 tb Butter
4 oz Can goose liver pate
1 tb Cognac
2 ts Chives; snipped
Salt
Freshly ground pepper
1 Egg yolk
1 tb Water
Allow patty shells to thaw 2 hours in refrigerator before rolling
out. If meat is quite long (Lin, control Thyself!!), fold narrow
end under to form a roast about 12 to 13" in length. Place on rack
in shallow roasting pan. Sprinkle lightly with salt and flour.
Bake, uncovered, in 425 F oven until meat thermometer inserted in
thickest portion registers 120 F, about 35 to 40 minutes. Cool meat
sufficiently to handle, about 20 minutes. Meanwhile, in skillet,
cook mushrooms in butter until tender, about 5 minutes. Remove from
heat. Add pate, Cognac and chives. Make a deep slit in center of
roast, cutting from side, to but not through opposite side.
Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture
into pocket. On lightly floured surface, arrange patty shells in a
rectangle, overlapping edges slightly; press edges to seal. (If
necessary, moisten edges with a little water.) Roll out to a 16x11"
rectangle. Place roast in a greased 15x10x1" baking pan. Lay pastry
over roast, tucking under securely. Brush pastry with mixture of
egg yolk and water. Bake in 425 F oven for 20 minutes more, or
until pastry is golden.
Makes 8 servings.
From: Benson and Hedges 100's 100 Recipes from 100 of the Greatest
Restaurants, 1978, recipe from The QVORVM, Denver, Colorado.
