Individual Beef Wellington
Serving Size : 1
Ingredients for prepare Individual Beef Wellington
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | | A 17 Oz Pkg. (1 Sheet) Frozen Puff |
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individual beef wellington |
| 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 |
recipe Individual Beef Wellington
Thaw pastry according to package directions; set aside. In a small bowl
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stir together, salt, pepper and marjoram. Rub salt mixture over steaks, coating all sides. Cut thawed
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pastry into 2 portions. Spread 1 tbls. pate over one side of each steak.
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Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess
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pastry from ends. Seal ends. Place seam side down in a greased, shallow baking pan.
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Brush with beaten egg white. If desired, reroll trimmings to make cutouts. Makes 2 servings. Brush with beaten
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egg white. Bake uncovered in a 425F oven for about 15 minutes or until pastry is golden
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and meat is medium rare. If desired, serve with Bordelaise Sauce. Makes 2 servings. You can
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check it with a meat thermometer, it should be 140F.
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