Recipe - Individual Beef Wellington

One half A 17 Oz Pkg. (1 Sheet)
Frozen Puff
Pastry
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Dried Marjoram; crushed
2 Beef Tenderloin Steaks; 46
oz. each
1 Tbls Deli Or Canned
Mushroom Pate
1 Egg White; beaten
Bordelaise Sauce

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 425F
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.