Instructions: PASTRY: In a large bowl, combine the flour, salt, sugar and margarine. Cut with a pastry blender until mixture resembles coarse meal. Add water gradually, tossing mixture with a fork until it clings and a ball can be formed with your hands. Form a smooth disk, wrap and chill at least 30 minutes before rolling out on a lightly floured counter.

TENDERLOIN: Saute the onions in the margarine until soft. Add the mushrooms and cook 2 minutes. Add the wine, salt, pepper and tarragon and cook until pan is almost dry. Stir in the liver pate and set aside to cool. Saute the beef quickly in a hot skillet filmed with oil, rolling with 2 wooden spoons until seared on all sides. Season well with salt and pepper. Cool before wrapping in pastry.

ASSEMBLY: Roll out the pastry into a rectangle 1/8 inch thick and large enough to encase meat. Fold in quarters and move to a baking sheet. Unfold.

Put meat in the center and press the mushroom filling over the top. Trim crust evenly and wrap to enclose meat with 1 inch overlap, brushing seams with egg glaze. Press to seal. Brush roll with glaze. Cut decorations from scraps, without re-rolling if possible, and decorate roll, hiding seams.

Brush cutouts with glaze. Push a meat thermometer into center of meat.

Chill at least 30 minutes, or as long as overnight, before baking.

BAKING: In the upper third of a preheated oven bake for 15 minutes at 425 degrees, then reduce temperature to 375 degrees and continue baking another 25-30 minutes, or until crust is golden and meat thermometer registers temperature of desired doneness. Move to a serving platter and wait 5 minutes before slicing into 6-8 slices. Serve with Madeira sauce garnished with minced parsley.

SAUCE: In a hot skillet, in two batches, cook the mushrooms in margarine until brown. Return all the mushrooms to the pan. Add the onion and cook 1 minute. Add the tomato paste and beef bouillon and stir until smooth. Boil down rapidly, 1-2 minutes, scraping pan frequently. Add the wine/starch mixture and pepper and salt if needed. Bring to a boil and cook until thick and translucent. Can be done ahead and reheated. Thin with water when reheating if necessary. Sprinkle with parsley and serve in a sauce boat which has been rinsed out with hot water and dried.

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