Individual Beef Wellingtons Ii

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (4 -6 ounce) beef tenderloin steaks, fat trimmed
• 2 tablespoons butter
• salt, to taste
• pepper, to taste
• 1/4 lb fresh mushrooms, chopped
• 1 (8 ounce) package frozen puff pastry, thawed
• 3 ounces liver pate, 4 slices (plain or with truffles or green peppercorns)
• 1 egg
• 2 tablespoons milk

Recipe

• 1 spread both sides of steaks with 1 teaspoon butter each. sprinkle with salt and pepper. place on cookie sheet. bake at 450 degrees for 10 minutes. chill 10 minutes.
• 2 in a skillet, melt remaining butter. add mushrooms. saute over medium heat until cooked and dry. turn out onto plate. cool.
• 3 roll out 4 pastry shells to 8 inch diameter. place 1/4 of the mushrooms in the center of each. spread to cover a 2 to 3 inch area. top each with 1 slice pate, if used. place 1 steak on top of each.
• 4 bring pastry up over steak. wrap completely. brush with water. seal. place, seam-side down on baking sheet.
• 5 roll out remaining pastry rounds to 1/4 inch thickness. cut into shapes.
• 6 to make glaze, in a small bowl, beat together egg and milk. brush over pastry-wrapped steaks.
• 7 cut 3 air vents in each. decorate with pastry cut-outs. bake at 450 degrees for 15 minutes or until.