1. Preheat oven to 425 degrees. 2. Rub beef with 2 Tbsp. softened butter and mayonnaise (all sides). 3. Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes. 4. Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned). 5. Melt 2 Tbsp. butter in medium saucepan, over medium heat. Add onions, garlic and mushrooms. Cook until onions are translucent, about 5 minutes, stirring occasionally. remove from heat. 6. Remove beef from oven, reserve juice from pan. Place beef on a plate and let cool. 7. In a medium bowl, add 2 Tbsp. softened butter, pate, garlic powder, mustard, 2 Tbsp. A1, salt and pepper. Mix well together until it become a spreadable consistency. 8. Set oven temperature to 450 degrees. 9. Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides), place 2nd puff pastry sheet over top of beef. Bring all ends of puff pastry together to seal by pinching the ends. Cut a few slits on top of puff pastry. Brush puff pastry with egg yolk. Bake in oven for 20 minutes, then lower temperature to 425 degrees. Let bake for another 45 minutes or until pastry is golden brown. 10. In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp. A1 sauce. Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes). Remove from heat and strain into a bowl. 11. Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy! ---------------------------------------------------------------------------
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