1 Unfold puff pastry. On a lightly floured surface, roll puff pastry to eliminate crease. With a small cookie cutter or hors d'oeuvre cutter, cut 16 small shapes out of the puff pastry. Transfer pastry shapes to an ungreased baking sheet. Brush shapes with egg white. Bake in a
400° oven about 10 minutes or until golden brown and flaky. Cool. If desired, tightly cover and store at room temperature for up to 12 hours.
2 If tenderloin is long and thin, fold narrow ends under and tie. If tenderloin is flat and wide, tie crosswise in 2 or 3 places to form a rounder shape. (The tenderloin should be about 8 X 4 1/2 inches after tying.) Place on rack in shallow roasting pan. Insert meat thermometer.
3 Roast tenderloin, uncovered, in a 425° oven about 45 minutes or until desired doneness (140° for medium rare). Let stand, covered, about 10 minutes before slicing. (Meat temperature should rise about 5° while standing.)
4 Meanwhile, for port sauce, in a medium saucepan combine the beef broth, tawny port or red wine, shallot or onion, dried rosemary, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to
20 minutes. (You should have about 1 1/3 cups sauce after simmering.) Discard the bay leaf.
5 In a small mixing bowl stir together the margarine or butter and flour. Stir into the wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.