Ingredients Jump to Instructions ↓

  1. 1/2 Of A 17 Oz Pkg. (1 Sheet) Frozen Puff Pastry

  2. 1/4 Tsp Salt

  3. 1/4 Tsp Pepper

  4. 1/4 Tsp Dried Marjoram -- crushed

  5. 2 Beef Tenderloin Steaks --

  6. 4-6 oz. each 1 Tbls. Deli Or Canned Mushroom Pate

  7. 1 Egg White -- beaten

  8. 2 portions. Spread

  9. 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

  10. 2 servings. Brush with beaten egg white. Bake uncovered in a

  11. 425F oven for about 15 minutes or until pastry is golden and meat is medium rare. If desired, serve with Bordelaise Sauce. Makes

  12. 2 servings. You can check it with a meat thermometer, it should be


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