Individual beef wellington
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | A 17 Oz Pkg. (1 Sheet) Frozen Puff | |
| Pastry | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dried Marjoram; crushed |
| 2 | Beef Tenderloin Steaks; 4-6 oz. each | |
| 1 | Tbls Deli Or Canned Mushroom Pate | |
| 1 | Egg White; beaten | |
| Bordelaise Sauce | ||
Directions
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.