Beef wellington

1 sheet puff pastry
Filet Mignon roast, 1-2 pounds
2 tablespoons butter or olive oil
1/4 cup finely diced onions
2 porcini mushrooms, finely diced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/8 teaspoon allspice
2-4 oz. smooth liver pate, or sun-dried tomato pate
1 egg, well beaten

Remove pastry from freezer and allow to thaw completely. Trim filet if necessary, to expose the long tenderloin. Save trimmings for something else. Heat butter or oil in skillet, brown meat for about 5 minutes to sear. Set aside to cool. In same pan, cook the onions and mushrooms until they evaporate most of the liquids, adding salt, pepper, and allspice as needed. Cool. Preheat oven to 400 degrees. Stir the mushroom mixture into the pate. Roll out the pastry sheet to 1/4 inch thickness. Spread some of the pate mixture on the center of the pastry sheet, place the roast over, and spread the remaining pate over the roast. Sprinkle with a little more salt and pepper, as needed. Using the egg yolk as a sealer, bring the pastry up and over the roast, trimming the pastry as needed. Place it with the seam side down in cookie sheet with sides, or shallow roasting pan, making sure the seam is pinched together very well. Brush the whole surface with the egg yolk, and make leaf shaped cutouts of the scraps and arrange over the top. Bake for 40-50 minutes, or until nicely browned and the meat registers around 135-140 degrees on an instant read thermometer, inserted very carefully through the crust and into the meat. Allow to stand about 10 minutes, then slice and serve.