3-3 1/2 pound of tenderloin (trimmed)
2 tablespoons brandy (optional)

* Note: mushroom pate mixture ( recipe below)
1 large shell for a pizza
1 egg
1 teaspoon water

Mushroom Pate: (Ingredients)

1 pound of finely chopped mushrooms
1/2 cup chopped scallions
1/4 cup of butter
1/4 cup of parsley

*Add wine if being used

In a meduim skillet, cook and stir all ingredients until mushrooms and scallions are tender and all liquids absorbed.
Rub tenderloin with brandy ( salt and pepper the roast if desired )then bake at 325 degrees F 10 minutes per pound.

Remove from oven; cool to room temperature.
Spread mushroon pate all over the beef roast.
Roll out thawed pastry to form a rectangle, large enough to completely wrap roast beef.

Place roast on pastry and wrap as you would a package, pinching seams.
Beat eggs with water; brush pastry seams. Place meat, seam side down, on a greased baking sheet.
Bake at 424 degrees 20-25 minutes until crust is golden brown.
Serve within 30 minutes.