1 cup of farmer's pate (country pate with chicken livers, not the foie gras...unless you can get it of course because it is awesome)5-6lb tenderloin
salt and pepper
splash of truffle oil
3 sheets of puff pastry rolled thin and cold
Duxelles
3 pints of shrooms
4 shallots
8 cloves of garlic
4T butter
1/4 cup olive oil
4 sprigs of thyme
crushed pepper
sea salt
Sauce
leftover duxelle
1c red wine
1c. beef stock
more thyme
1/4 c whipping cream
Meat: prep the tenderloin and de-fat necessary parts. tie it up with cooking twine in a nice log shape. liberally douse with salt and pepper. in a large pan, sear the beef for just a few minutes on all sides and remove from heat. Once cool, you can cut the twine and it should keep it's shape
Duxelles: plop all of the above in the food processor and blend to a paste. Transfer to medium sauce pan and cook for 10 minutes. Allow to cool.
Sauce: Combine all ingredients in a sauce pan and simmer for 10 minutes.
Prepping: Place meat on a large piece of plastic wrap and spread the pate all over the top of your tenderloin. Load it on! Next spread duxelles all over the entire beef in a generous layer and wrap the plastic wrap tight. Cool for 30 minutes.
Take out your puff pastry from the fridge and work fast! Roll it super thin and then plop your meat in the center, pate side down. Wrap it up like a bambino and cut slits in the top for steam. rub the top with truffle oil.
Cook at 425 for about 45 minutes until thermometer reads 130. Allow to cool before serving a little.
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