Yield: 1 Servings
|½ \N||A 17 Oz Pkg. (1 Sheet) Frozen Puff|
|¼ teaspoon||Dried Marjoram; crushed|
|2 \N||Beef Tenderloin Steaks; 4-6 oz. each|
|1 \N||Tbls Deli Or Canned Mushroom Pate|
|1 \N||Egg White; beaten|
|\N \N||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.