Individual beef wellington

Yield: 1 Servings

Measure Ingredient
½ \N A 17 Oz Pkg. (1 Sheet) Frozen Puff
\N \N Pastry
¼ teaspoon Salt
¼ teaspoon Pepper
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.

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