*  Exported from  MasterCook II  * 
  
                         Individual Beef Wellington 
  
 Recipe By     :  
 Serving Size  : 1    Preparation Time :0:00 
 Categories    : Beef 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
      1/2  Of A 17 Oz    Pkg. (1 Sheet) Frozen Puff Pastry 
      1/4  Tsp           Salt 
      1/4  Tsp           Pepper 
      1/4  Tsp           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. 
  
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