Pate:

1-pound chicken livers, trimmed

1 medium onion, sliced

1-cup chicken broth

1 bay leaf

1-teaspoon each: dried thyme and salt

1-cup unsalted butter, softened

2-tablespoons cognac
1-teaspoon salt

1/2-teaspoon pepper

1/4-teaspoon ground ginger

1/2 to 1-cup chopped Texas Pecans

1-cup whipping cream, whipped

Combine chicken livers, onion, stock, bay leaf, thyme and 1/2-teaspoon salt in medium saucepan. Heat to boil over medium heat and reduce heat to low. Barely simmer, covered, until livers are just tender, 6-8 minutes. Remove from heat and let stand 10 minutes. Drain and discard bay leaf. Put liver mixture, butter, cognac, salt, pepper and ginger into food processor until smooth. Transfer to large bowl and add pecans.

Refrigerate covered, 15 minutes. Fold whipping cream into liver mixture. Taste and adjust seasoning. Refrigerate until using.

Center cut beef tenderloin, about 8 inches Vegetable oil

2-tablespoons butter

2-tablespoons chopped green onions

8 ounces mushrooms, finely chopped

1/2-teaspoon salt

Pepper

Pate (recipe above)

1-tablespoon brandy

1 package frozen puff pastry

1 egg lightly beaten + 1 tablespoon water

1/2-cup chopped Texas Pecans

Season the meat with salt and pepper and brush with oil. Make a hole through the meat lengthwise with a sharpening steel and force pate through the meat. Heat a skillet until very hot. Sear the meat quickly on both sides. Remove to a plate and chill in refrigerator. Melt the butter in the same skillet and add the green onions. Sauté for 2 minutes. Add the mushrooms, 1/2-teaspoon salt and pepper to taste. Cook for 7 to 8 minutes or until most of the moisture has evaporated. Stir in the liver pate and brandy. Spread the mixture over the top of the tenderloin and return to the refrigerator to chill. Roll out puff pastry sheet then brush with the lightly beaten egg mixture. Press half the pecans into the dough evenly. Place meat on pastry sheet and encase the meat completely. Brush once again with egg wash and press remaining pecans into dough.

Bake at 450 degrees for 14 to 16 minutes for rare. Serve immediately with sauce:

Sauce:

1/4-cup onion, sautéed in bacon drippings

1/4-cup grated carrot

1 clove garlic

1-cup chopped mushrooms

4-tablespoons brandy

24-ounces beef broth

1/2-cup whipping cream

Salt and pepper to taste

Simmer on low heat to reduce as desired. Strain into gravy boat and serve with Wellington.