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1
PASTRY: In a large bowl, combine the flour, salt, sugar and margarine.
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2
Cut with a pastry blender till mix resembles coarse meal.
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3
Add in water gradually, tossing mix with a fork till it clings and a ball can be formed with your hands.
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4
Form a smooth disk, wrap and refrigerateat least 30 min before rolling out on a lightly floured counter.
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5
TENDERLOIN: Saute/fry the onions in the margarine till soft.
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6
Add in the mushrooms and cook 2 min.
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7
Add in the wine, salt, pepper and tarragon and cook till pan is almost dry.
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8
Stir in the liver pate and set aside to cold.
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9
Saute/fry the beef quickly in a warm skillet filmed with oil, rolling with 2 wooden spoons till seared on all sides.
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10
Season well with salt and pepper.
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Cold before wrapping in pastry.
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ASSEMBLY: Roll out the pastry into a rectangle 1/8 inch thick and large sufficient to encase meat.
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13
Mix in quarters and move to a baking sheet.
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14
Unfold.
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15
Put meat in the center and press the mushroom filling over the top.
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16
Trim crust proportionately and wrap to enclose meat with 1 inch overlap, brushing seams with egg glaze.
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17
Press to seal.
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18
Brush roll with glaze.
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19
Cut decorations from scraps, without re-rolling if possible, and decorate roll, hiding seams.
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20
Brush cutouts with glaze.
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21
Push a meat thermometer into center of meat.
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22
Refrigerateat least 30 min, or possibly as long as overnight, before baking.
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23
BAKING: In the upper third of a preheated oven bake for 15 min at 425 degrees, then reduce temperature to 375 degrees and continue baking another 25-30 min, or possibly till crust is golden brown and meat thermometer registers temperature of desired doneness.
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24
Move to a serving platter and wait 5 min before slicing into 6-8 slices.
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25
Serve with Madeira sauce garnished with chopped parsley.
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26
SAUCE: In a warm skillet, in two batches, cook the mushrooms in margarine till brown.
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27
Return all the mushrooms to the pan.
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28
Add in the onion and cook 1 minute.
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29
Add in the tomato paste and beef bouillon and stir till smooth.
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30
Boil down rapidly, 1-2 min, scraping pan frequently.
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31
Add in the wine/starch mix and pepper and salt if needed.
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32
Bring to a boil and cook till thick and translucent/soft.
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33
Can be done ahead and reheated.
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34
Thin with water when reheating if necessary.
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35
Sprinkle with parsley and serve in a sauce boat that has been rinsed out with warm water and dry.
