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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 (a 17 Oz Pkg.) (1 Sheet) 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 Tbls. Liver Pate' or Cream Cheese or cheese spread of choice
1 Egg White beaten
Knorr Sauce Bordelaise (at supermarkets)


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 tbls. liver pate' or cream cheese or cheese spread of choice (or Mushroom Pate') 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.

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.

You can check it with a meat thermometer, it should be 140F.

Prepare Knorr Sauce Borderlaise according to package directions.

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Nutritional data has not been calculated yet.

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