4 lb Beef tenderloin
2 tb Minced onion
1 tb Sweet butter
1 tb Oil
1/2 c  Liver pate
1 tb Minced parsley
Prepared crust for four 9"
Pies
1    Egg white
BEARNAISE SAUCE

Place tenderloin, fat side up, on rack in shallow baking pan; roast
in 450 oven for 25 minutes or until meat thermometer registers 130.
Remove meat from oven, cool. Meanwhile, saute onion in butter & oil,
blend in liver pate & parsley, blending well. Roll pastry on lightly
floured board into two 12*8″ rectangles; spread half of pate mixture
evenly on each rectangle, leaving 1″ margin on all sides. Center
tenderloin, fat side up, on first rectangle so pate side is inside;
cover with remaining rectangle with pate side next to meat. Moisten
edges with water; overlap & press to securely seal edges. Add 1 Tbls.
water to egg white for egg wash; beat lightly & spread evenly over
entire top of pasrty. Bake in 400 oven for 40 minutes or until pastry
is golden brown. Slice & serve with Bearnaise Sauce.