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Individual Beef Wellington

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ready in: 30-60 minutes
serves/makes:   2

recipe id: 4421

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1/2 package (17 ounce size) frozen puff pastry
1/4 teaspoon table or kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
2 beef tenderloin steaks (5 to 6 oz. each)
2 tablespoons liver pate or cream cheese or cheese spread of choice
1 egg white beaten
bordelaise sauce, prepared


Thaw pastry according to package directions; set aside.

In a small bowl stir together, salt, pepper, garlic powder and marjoram. Rub salt mixture over steaks, coating all sides.

Cut thawed pastry into 2 portions. Spread 1 tablespoons liver pate or cream cheese over one side of each steak.

Place a steak, cream cheese 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.

Bake uncovered in a 425 degrees F oven for about 15 minutes or until pastry is golden and meat is medium rare. If desired, serve with prepared Bordelaise Sauce.

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Nutritional data has not been calculated yet.

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