individual beef wellington

1 Servings
½  A 17 Oz Pkg. (1 Sheet) Frozen Puff
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dried Marjoram; crushed
Beef Tenderloin Steaks; 4-6 oz. each
Tbls Deli Or Canned Mushroom Pate
Egg White; beaten
  Bordelaise Sauce

Thaw pastry according to package directions; set aside. In a small bowl stir together, salt, pepper and marjoram. Rub salt mixture over steaks, coating all sides. Cut thawed pastry into 2 portions. Spread 1 tbls. pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends. Seal ends. Place seam side down in a greased, shallow baking pan.

Brush with beaten egg white. If desired, reroll trimmings to make cutouts.

Makes 2 servings. Brush with beaten egg white. Bake uncovered in a 425F oven for about 15 minutes or until pastry is golden and meat is medium rare. If desired, serve with Bordelaise Sauce. Makes 2 servings. You can check it with a meat thermometer, it should be 140F.

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