Instructions
Season the beef's surface with salt and pepper. Put in a heated skillet with butter and sear sides and ends, for about 1 1/2 minutes each. Place tenderloin in the fridge until cool. Put onion, mushrooms, salt and pepper in skillet and cook until almost tender. Add sherry and cook until no liquid remains. Season to taste and let cool. On a floured surface, roll puff pastry until 1/4" (6mm) thick, and large enough to cover beef. Spread tenderloin with pate and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for half hour. Brush with egg. Cook at 425 F (230 C) for 30 minutes to reach an internal temperatiure of 135 F (57 C). Serves six people.

ENJOY!