n  nn Method:-nn Cut the beet tenderloin 180gm steak size and just sauted it on hot pan for a colour, make it cold and apply the chicken liver pate arround the steak and wrap with thin slice of parmaham.nn Then take a pofpersty make it flat put the beef on the pofpersty apply the bitten egg at courner of the pufpestry and cover it from all the side.nn Baked it for 20 mnt in 200 degree het in the ovennn Cut the leeks julian and sauted it with salt, pepper ,origano and butter.nn Red wine sauce:- take 1 larg size onion and cut it on julian add on the pot and add some fresh rosemeary  and red wine,keep it for boil, when it redues wine add beef demiglash and keep on boiling  for so long.and another side put blsimic vinigar on the pot and boil it when it is reduse put it on the red wine sauce and mix it well,and stain it on fine stener .and put it agan another pot, chick  seasoning and right concicency of the sauce.nn Platting :- Take a plate put the sauted leek’s on the plate keep the beef topof the sauted leek’s  and put the sauce arround the plate and 1 fresh rosemeary  top for garnish.n