Easy Individual Beef Wellington
Easy Individual Beef Wellington recipe
Yield
2 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
puff pastry
1 sheet |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
marjoram
crushed, dried |
*
|
| 8 | ounces |
beef, tenderloin
2 fillets |
|
| 1 | tablespoon |
pate
deli or canned, mushroom |
* |
| 1 | large |
egg whites
beaten |
|
|
sauce
bordelaise |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
puff pastry
1 sheet |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
marjoram
crushed, dried |
*
|
| 2 | each |
beef, tenderloin
2 fillets |
|
| 15 | ml |
pate
deli or canned, mushroom |
* |
| 1 | each |
egg whites
beaten |
|
| 1 | x |
sauce
bordelaise |
* |
Directions
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 425℉ (220℃) F 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.
