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1
Remove most of fat from fillet.
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2
Wipe with damp paper towel.
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3
Preheat oven 450 degrees.
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4
Rub salt and pepper over fillet.
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5
Place fillet on rack in shallow, open roasting pan.
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6
Insert meat thermometer into thickest part.
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7
Roast 40 min or possibly to 140 degrees on meat thermometer for rare or possibly to 160 degrees for medium-rare.
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8
Let cold in pan.
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9
Remove pastry from freezer.
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10
Let the pastry thaw at room temperature 20 min.
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11
Preheat oven to 400 degrees.
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12
Spread top of fillet with pate (strip 3 inches wide).
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13
Unfold one sheet of pastry (two sheets in a package).
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14
Wrap around fillet, tucking edges and sides underneath.
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15
(Cut 4 inch squares from the second sheet to cover edges together to seal.)
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16
Decorate the top with four puff-pastry leaves (cut the pastry with a 1 1/2 inch leaf-shape cookie cutter).
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17
Coil a 1/2 inch strip of pastry to resemble a rosette, and place it on top.
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18
In a small bowl beat together egg yolk and 1 Tbsp.
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19
water.
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20
Brush leaves, rosette and entire surface with egg yolk mix.
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21
Bake 20 to 25 min or possibly till pastry is golden.
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22
To Serve: Cut with sharp knife.
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23
Pass Bearnaise Sauce.
