| | PASTRY |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 2 | | Pinches; (big) of sugar |
| 11 | tb | Margarine |
| 6 | tb | Ice water; up to 8 |
| | GLAZE |
| 1 | | Egg beaten with |
| 1/2 | ts | Water |
| | FILLING |
| 1 | | Heart of beef tenderloin; 2-3 lb trimmed |
| 1 | tb | Margarine or butter |
| 2 | | Green onions; minced, up to 3 |
| 12 | oz | Mushrooms; fine diced |
| 2 | tb | Dry white wine; up to 3 |
| | Salt and pepper to taste |
| 1 | pn | (Big) tarragon |
| 2 | tb | Liver pate; up to 3 |
| | MADEIRA SAUCE |
| 1/2 | lb | Mushrooms; sliced |
| 2 | tb | Margarine/butter |
| 2 | tb | Minced green onion |
| 1 | c | Canned beef bouillon; not consomme and not diluted |
| 1 | tb | Tomato paste |
| 1/4 | c | Madeira mixed with |
| 1 | tb | Cornstarch |
| 2 | tb | Minced parsley; for garnish |
| | Pepper and salt; if desired |
