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½ of a 17 ounce package (1 Sheet) frozen puff pastry
¼ teaspoon table or kosher salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon dried marjoram, crushed
2 beef tenderloin steaks, 5 to 6 ounces each
2 tablespoon liver pâté or cream cheese or cheese spread of choice (or, Deli or canned mushroom pâté)
1 egg white beaten
Knorr Sauce Bordelaise (at supermarkets)
Thaw pastry according to package directions; set aside. In a small bowl stir together, salt, pepper, garlic powder and marjoram. Rub salt mixture over steaks, coating all sides. Cut thawed pastry into 2 portions. Spread 1 tablespoon liver pâté or cream cheese or cheese spread of choice (or Mushroom pâté) over one side of each steak. Place a steak, cream cheese 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°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 140°F.
Prepare Knorr Sauce Borderlaise according to package directions.