For the pate, preheat the sauté pan and brown the livers in little oil add the chopped garlic and leave on very low heat with the butter until garlic is browned, add the parsley and remove from the heat. Toast the bread on both sides and trim off the crusts using a sharp knife. Cut the bread lengthwise leaving the toasted sides whole. Cut the sides across to a triangular shape and place again under the grill so that the toast bends from the edges. On a preheated pan seal well the whole fillet from all sides and cook until nearly medium to rare, remove from heat and allow to cool. Using the same pan reduce the red wine and stock to serve as a sauce. In a small sauté pan sauté in butter the chopped onion and mushroom, than add the prunes toss for and blend into a paste. Open the puff pastry with the Parma ham laid near each other and put the fillet of beef on it. Brush with French mustard and cover with the mushroom pate. Fold the parma ham and pastry onto the beef and place on an oven tray. Whisk well the egg yolk and cream and brush well the pastry, cook in a preheated oven at 190`c. Using a grater grate the courgette and potato and in a bowl mix in the cheese and thyme. Form 2 patties and sauté in a non stick pan.