Individual Beef Wellington

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.