Individual Beef Wellingtons II

Name: Individual Beef Wellingtons II
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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

Submitted by Mrs Goodall

"Posting this as a request for ZWT II...haven't tried it yet, so let me know how it is!!"

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

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)
EGG GLAZE
1 egg
2 tablespoons milk

directions

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.
In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.
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.
Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.
Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes.
To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.
Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until.