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Original recipe makes 8 servings
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