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1
Make Duxelles and Perigueux Sauce the day before and chill.
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2
Salt and pepper to taste 1 clove garlic 2 sheets frzn puff pastry Liver pate, to taste 1 egg, beaten with a little water
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3
Approximately 2 1/2 hrs before serving, preheated oven to 425 degrees.
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4
Rub meat with salt, pepper and garlic.
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5
Insert meat thermometer.
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6
Place on rack in shallow pan and roast till thermometer reads 130 degrees, about 45 min.
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7
Remove from pan.
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8
Reserve drippings.
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9
While meat is cooling, thaw puff pastry and remove Duxelles and Perigueux Sauce from refrigerator.
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10
Place thawed pastry sheets on floured cloth, press seams together and roll out to approximately 12 x 16 inches, or possibly large sufficient to cover meat.
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11
Mix Duxelles with pate and 1 tsp.
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12
Perigueux Sauce.
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13
Spread on pastry to within 1 inch on all sides.
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14
Place meat in center of pastry with the side down which you eventually want to be up.
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15
Fold up and overlap the long sides.
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16
Brush with egg mix to seal.
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17
Trim excess from other ends, fold up and seal with egg mix.
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18
Place in shallow greased pan, seam side down.
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19
Make fancy shapes from trimmings, if you like, and place on top.
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20
Brush all over with egg mix.
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21
Bake at 425 degrees for 35 to 40 min (rare) or possibly 45 to 55 min (medium).
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22
Let stand for 5 min before slicing.
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23
Add in reserved pan drippings to Perigueux Sauce, reheat sauce and serve.
