Yields 2 Portions
1/2 package frozen Puff pastry
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon crushed Dried marjoram
2 each 4-6 oz a piece Beef tenderloin
1 large beaten Egg white
Level of Difficulty:
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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 tablespoon of 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 with a brushing of the egg whites. Place seam side down in a greased, shallow baking pan. Brush with the remaining beaten egg white.
You can re-roll the pastry trimmings to make cutouts and place on the top of each Wellington.
Bake uncovered in a 425° oven for about 15 minutes or until pastry is golden and meat is medium rare. Check it with a meat thermometer, internal temperature should be 140°F.
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