Individual Beef Wellington

* Exported from MasterCook II *

Individual Beef Wellington

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Of A 17 Oz Pkg. (1 Sheet) Frozen Puff Pastry
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dried Marjoram -- crushed
2 Beef Tenderloin Steaks -- 4-6 oz. each
1 Tbls. Deli Or Canned Mushroom Pate
1 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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