Beef Wellington with Bearnaise Sauce

4 lb Beef tenderloin
2 tb Minced onion
1 tb Sweet butter
1 tb Oil
1/2 c Liver pate
1 tb Minced parsley
Prepared crust for four 9" Pies
1 Egg white
BEARNAISE SAUCE

Place tenderloin, fat side up, on rack in shallow baking pan; roast in 450 oven for 25 minutes or until meat thermometer registers 130. Remove meat from oven, cool. Meanwhile, saute' onion in butter & oil, blend in liver pate & parsley, blending well. Roll pastry on lightly floured board into two 12*8" rectangles; spread half of pate mixture evenly on each rectangle, leaving 1" margin on all sides. Center tenderloin, fat side up, on first rectangle so pate side is inside; cover with remaining rectangle with pate side next to meat. Moisten edges with water; overlap & press to securely seal edges. Add 1 Tbls. water to egg white for egg wash; beat lightly & spread evenly over entire top of pasrty. Bake in 400 oven for 40 minutes or until pastry is golden brown. Slice & serve with Bearnaise Sauce.

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