1. Place roast in a large heavy plastic bag and add burgundy, sherry, onion and bay leaves. 2. Marinate tenderloin in refrigerator overnight. 3. Remove tenderloin from marinade, reserving liquid. 4. Place meat on a rack in a shallow roasting pan and roast at 425F for 15 minutes, or until meat thermometer nearly reaches 130 degrees. 5. Set aside and cool 20 minutes, reserving pan drippings. 6. To prepare the mushroom filling, in a large skillet melt 2 tbsp of butter, then add the chopped mushrooms and leeks. 7. Saute until the vegetables have given up their liquid and are soft, about 6 minutes. 8. Remove from heat, then stir in 1/4 cup of dry breadcrumbs and 3 tbsp of reserved marinade. 9. Set aside to cool. 10. To prepare the liver pate filling, melt 1/2 cup butter in a large skillet, then add diced bacon, chicken livers, garlic, brandy, salt, and hot sauce. 11. Cover and cook over low heat, stirring occasionally, 10 minutes or until the livers loose their pink color (note, you are not trying to crisp the bacon, only render the fat and cook through). 12. Cool thoroughly, then puree in a blender until smooth. 13. To assemble, on a lightly floured surface overlap 1 puff pastry sheet onto second pastry sheet by 1 inch and pinch to seal, making 1 large sheet. 14. Roll dough into a 14x12 inch rectangle (or use your judgement depending on the size of your roast) and trim as necessary. 15. Mix the mushroom filling and the liver pate together, combining well. 16. Spread the mushroom/pate mixture on the puff pastry to within 1 inch on all sides. 17. Place meat top side down in center of pastry, and draw up long sides of the pastry to encase and overlap. 18. Pinch seam and each end shut. 19. Brush seam with a little beaten egg to seal. 20. Carefully place roast on a lightly greased baking sheet seam side down. 21. Brush the entire surface of the pastry with beaten egg (at this point you can cut shapes for any pastry scraps to decorate the top of the roast). 22. Bake in 425F oven 20 to 30 minutes until pastry is golden. 23. Remove from the oven and let roast rest 10 minutesbefore serving. 24. For the winesauce, heat 1/2 cup of water with the reserved pan drippings, scraping up any brown bits. 25. Add 1/2 cup of reserved marinade and let mixture reduce slightly. 26. Blend 3 tbsp of flour with 1/4 cup of water and add to pan stirring constantly, adding salt and pepper to taste. 27. Serve the winesauce with the roast. ---------------------------------------------------------------------------
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