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Individual Beef Wellington

recipe at a glance
ready in: 30-60 minutes
serves/makes:   2
  

recipe id: 4421

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ingredients

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

directions

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.

added by

ssmnita

nutrition

Nutritional data has not been calculated yet.

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