• 1 4 pound beef tenderloin
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1/3 to 1/2 cup cold water
• 2 23/4 ounce cans liver pâté
• 1 beaten egg
• 1 1/2 cups water
• 2 teaspoons instant beef bouillon granules
• 1/2 cup cold water
• 1/4 cup all-purpose flour
• 1/3 cup Burgundy
• 1/2 teaspoon dried basil, crushed
• Salt, pepper and parley sprigs

Put beef on rack in a shallow roasting pan. Insert a meat thermometer. Roast at 425 degrees till thermometer registers 130 degrees (approx 45 min). Remove from pan; cool. Reserve the drippings.

Stir 2 cups flour with 1/2 teaspoon salt; cut in shortening till size of small peas. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with fork till all is moistened. Form into ball. On a floured surface roll to a 14x12 inch rectangle; spread with pâté to within 1/2 inch of edges.

Center meat on top. Overlap long sides. Brush on egg; seal. Trim the excess pastry from ends; fold up. Brush on egg; seal. Place seam down, on a greased baking sheet. Reroll trimmings; make cut-outs. Place on meat; brush remaining egg over pastry. Bake at 425 degrees for 35 minutes (meat will be rare).

Heat and stir reserved drippings with 1 1/2 cups water and bouillon granules till granules dissolve. Miss 1/2 cup cold water with 1/4 cup flour; stir into hot mixture with Burgundy and basil. Cook and stir till bubbly; season with salt and pepper. Garnish with parsley; pass gravy. Serves 12.