Season meat with salt and pepper.
In a heavy pan, quickly sear filets on both sides. Remove from pan and set aside.
Turn heat to low; add butter, shallots and mushrooms to pan. Cook until soft. Add wine and stir, continuing to cook until all liquid is gone.
On lightly floured surface, with floured rolling pin, cut and roll 1 puff pastry as needed. Place on ungreased large cookie sheet. Center each tenderloin filet on dough.
With knife, cut pastry with 1 inch border all around tenderloin. Spread 1 tablespoon pate over the top of each filet; top with mushroom mixture.
With pastry brush, brush some egg white on pastry around each filet.
On lightly floured surface, roll second sheet puff pastry as above; place loosely over each filet, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge. Brush with beaten egg yolk.
Bake in a 450 oven for 15 minutes.
Carefully place in center of plate and spoon Bordelaise sauce (recipe follows) around the side.
Makes 4 servings.
3 Tbsps. butter
1 Tbsp. minced shallot
3 Tbsps. flour
1 Tbsp. parsley, chopped
1/4 tsp. dried thyme
1/8 tsp. black pepper
10 1/2 oz. beef stock
1/2 cup dry, red wine
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced shallot until tender.
Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef stock, 1/2 cup dry red wine and 1/4 cup water.
Increase heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.