|Eye of round||4 Pound|
|Instant meat tenderizer||1 Tablespoon|
|Softened liverwurst||1⁄2 Pound|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Frozen puff pastry shells||20 Ounce|
|Heavy cream||1 Tablespoon|
Moisten 1 (4-lb.) piece eye round of beef all over with water and sprinkle with 1 tablespoon instant meat tenderizer.
Prick well with a sharp-tined fork and roast 40 minutes at 450Â°.
Remove from oven and cool completely.
Mash 1/2 lb. liverwurst.
Add 2 tablespoons bourbon and mix well.
Stir in 1/2 cup chopped mushrooms.
The mixture should be spreadable.
If not, add 1 tablespoon cream.
Spread liverwurst mixture over entire cooled beef.
On a floured board, roll 2 (10-oz.) pkgs. frozen puff pastry shells, defrosted, into an oblong shape about 1/4-inch thick.
Wrap pastry around beef trim dough and reserve trimmings.
Moisten edges of pastry and enclose beef, pressing dough together to seal.
Cut fancy shapes from pastry trimmings and arrange over pastry-encased beef, first moistening backs of shapes with cold water.
Brush decorated pastry with 1 egg yolk beaten with 1 tablespoon heavy cream and bake 30 minutes at 425Â°.