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1
Preheat oven to 425 F.
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2
Roll out the puff pastry on a lightly floured surface and cut out thirty-six 1 1/2 circles.
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3
Overlap three of the circles on a parchment lined baking sheet.
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4
Seal the seams by dipping your finger in a bit of water and pressing the seams together.
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5
Repeat with the remaining dough circles.
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6
Bake at 425 F for 15 minutes or until lightly browned.
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7
For the duxelles: In a large saute pan over medium heat, heat the olive oil.
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8
Add the mushrooms and saute for 6 minutes.
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9
Add the shallots and the garlic and saute for another 3-4 minutes.
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10
Season with salt, pepper and the thyme.
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11
Saute 1 minutes.
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12
Add the port wine and the bay leaf and continue to cook until almost all of the liquid is gone.
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13
Remove the pan from the heat and cool the duxelles.
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14
Heat your grill to medium-high heat.
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15
Salt and pepper the tenderloin and grill to medium rare, 4-5 minutes per side depending on the thickness of your tenderloin.
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16
Remove the tenderloin from the grill and let it rest 5 minutes.
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17
Then slice it thinly into 12 pieces.
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18
Spread a small amount of pate on the underside of a small slice of tenderloin and place it onto the precooked puff pastry.
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19
Top with some of the mushroom duxelles.
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20
Place three per plate and top with parsley.
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21
Serve at room temperature.
