Individual Beef Wellington
The English have relished meat baked in pastry since Shakespeare's day. This one is made easy by using frozen puff pastry.
Ingredients
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried marjoram, crushed
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2 beef tenderloin steaks (4 to 6 ounces each)
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1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
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2 tablespoons deli or canned mushroom pate or liver pate
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1 beaten egg white
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3/4 cup water
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1/3 cup dry red wine
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1 tablespoon finely chopped shallot or onion
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1/2 teaspoon instant beef bouillon granules
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1/4 teaspoon dried thyme, crushed
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1 bay leaf
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2 tablespoons margarine or butter, softened
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1 tablespoon all-purpose flour
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1-1/2 teaspoon snipped parsley
Directions
1.
In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.
2.
Cut thawed pastry into 2 portions. Spread 1 tablespoon 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.
3.
Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white.
4.
Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.
5.
Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.
6.
Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef. Makes 2 servings.
Note
Recipe may be doubled to serve 4.
Nutrition information
Calories 743, Total Fat 45 g, Saturated Fat 4 g, Cholesterol 122 mg, Sodium 985 mg, Carbohydrate 46 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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