Individual beef wellington

INDIVIDUAL BEEF WELLINGTON
MAKES 4 SERVINGS

4 (4oz to 6oz each) beef tenderloin steaks, trimmed of fat
2 Tbsp butter
Salt and pepper
1 Pkg. (8oz) frozen puff pastry for shells, thawed, unbaked
¼ Lbs. Fresh mushrooms, chopped
4 Slices tinned goose liver pate, plain or with truffles or green peppercorns (optional)
about 3 oz total.

EGG GLAZE
1 egg
2 tbsp. Milk
To prepare glaze, beat egg and milk together.

TIP: Baking time results in medium-rare meat. Increase first backing time five minutes for medium-well. For rare, bake steaks initially 5 to 8 minutes.

PREPARATION
1. Spread steaks with 1 tsp. Butter each, spreading ½ on each side.
Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450F for 10 minutes. Chill 10 minutes
2. Remove pastry from wrapper, thaw
3. Melt remaining butter in skillet. Add mushroom. Saute over medium heat untill cooked and dry. Turn out on to plate and cool.
4. Roll out 4 of the pastry shells to 8-inch in diameter. Place ¼ of the cooked, cooled mushrooms in the center of each, spreading them to a cover 2 by 3 inches. Top with one slice of pate, if used. Place one steak on top of each.
5. Bring pasrty up over steak. Wrap completely. Brush with water. Seal. Place on baking sheet, seam side down.
6. Roll out remaining pastry rounds to ¼ inch thickness. Cut out fancy shapes. Brush with egg mixture. Cut 3 air vents in each. Decorate with pastry cut outs.
7. Bake at 450F for 15 minutes or untill golden brown.