Side Pannel
Individual Beef Wellington
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
Directions
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.
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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