Easy Individual Beef Wellington

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.