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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1883g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3152 (67%)|
|Amt Per Serving||% DV|
|Total Fat 350.2g||467 %|
|Saturated Fat 140.9g||705 %|
|Monounsaturated Fat 149.8g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 1228mg||378 %|
|Sodium 968mg||33 %|
|Potassium 5586.1mg||147 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 359.8g||514 %|
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Calories per serving: 4684
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