Individual Beef Wellington

½ of a 17 ½ ounce package (1 sheet) frozen puff pastry 
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried marjoram, crushed
2 beef tenderloin steaks (4 to 6 ounces each)
2 tablespoons deli or canned mushroom pâté
1 beaten egg white
Bordelaise Sauce (optional)

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 pâté 
over one side of each steak.  Place steak, pâté side down, on 
the center of each portion of pastry.  Wrap pastry around 
meat.  Trim excess pastry from ends; seal ends.

Place pastry wrapped meat, seam side down, in a greased, 
shallow baking pan.  Brush pastry with beaten egg white.

Bake, uncovered, in a 450° oven about 15 minutes or until
pastry is golden and meat is medium rare.  If desired serve 
with Bordelaise Sauce.  Makes two servings.

NOTE: If desired insert a meat thermometer into pastry 
wrapped meat and roast until meat reaches 140°.




Bordelaise Sauce

In a small saucepan, combine ¾ cup water; 2/3 cup dry 
red wine; 1 tablespoon finely chopped shallots of onion;
½ teaspoon instant beef bouillon granules; ¼ teaspoon 
dried thyme, crushed; and 1bay leaf.  Bring to a boil; 
reduce heat. Simmer uncovered, for 5 to 7 minutes 
or till mixture is reduced to ¾ cup. 
Remove bay leaf.

Stir together 2 tablespoons softened butter or margarine 
and 1 tablespoon all-purpose flour.  Add to wine mixture.  
Cook and stir until thickened and bubbly.  Cook and stir 
for 1 minute more. Stir in 1 ½ teaspoon snipped
parsley.  Makes about ¾ cup.

Pat and Dan V.
All American Gourmet Dinner 6/9/01