• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Individual Beef Wellington

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1/2 A 17 Oz Pkg. (1 Sheet)
  • -Frozen Puff
  • Pastry
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts 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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