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1
Preheat oven to 425 degrees.
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2
Rub beef with 2 Tbsp.
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3
softened butter and mayonnaise (all sides).
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4
Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes.
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5
Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned).
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6
Melt 2 Tbsp.
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7
butter in medium saucepan, over medium heat.
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8
Add onions, garlic and mushrooms.
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9
Cook until onions are translucent, about 5 minutes, stirring occasionally.
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10
remove from heat.
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11
Remove beef from oven, reserve juice from pan.
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12
Place beef on a plate and let cool.
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13
In a medium bowl, add 2 Tbsp.
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14
softened butter, pate, garlic powder, mustard, 2 Tbsp.
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15
A1, salt and pepper.
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16
Mix well together until it become a spreadable consistency.
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17
Set oven temperature to 450 degrees.
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18
Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides), place 2nd puff pastry sheet over top of beef.
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19
Bring all ends of puff pastry together to seal by pinching the ends.
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20
Cut a few slits on top of puff pastry.
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21
Brush puff pastry with egg yolk.
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22
Bake in oven for 20 minutes, then lower temperature to 425 degrees.
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23
Let bake for another 45 minutes or until pastry is golden brown.
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24
In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp.
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25
A1 sauce.
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26
Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes).
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27
Remove from heat and strain into a bowl.
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28
Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy!
