Quantcast
Servings: 1 Servings
Ingredients:
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

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.







Comments:


Leave a Reply

Return to Top ▲Return to Top ▲