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Ingredients
 ¼ tsp salt
 ¼ tsp pepper
 ¼ tsp crushed dried marjoram
 1 cup sour cream, divide in half
 2 beef tenderloin steaks (4 — 6 oz each)
 ½ of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
 2 tbsp deli or canned mushroom pate or liver pate
 1 beaten egg white
 ¾ cup water
  cup dry red wine
 1 tbsp finely chopped shallot or onion
 ½ tsp instant beef bouillon granules
 ¼ tsp dried thyme, crushed
 1 bay leaf
 2 tbsp margarine or butter, softened
 1 tbsp all-purpose flour
 1 ½ tsp snipped parsley
Directions
1

Combine salt, pepper, and marjoram in a small mixing bowl. Rub salt mixture over steaks, coating all sides evenly.

2

Thaw pastry and cut into 2 portions. Spread 1 tablespoon of 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.

3

In a greased, shallow baking pan, carefully set pastry-wrapped meat seam sides down. Brush outside of pastry with beaten egg white.

4

Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.

5

In a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to ¾ cup. Remove bay leaf.

6

Combine softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef.

About Beef Wellington

Want a great main course for that special romantic evening? Individual Beef Wellingtons will make your date think you spent hours in the kitchen, when really it took less than one. Using frozen puff pastry and deli pate are real timesavers. Makes 2 servings.

Ingredients

 ¼ tsp salt
 ¼ tsp pepper
 ¼ tsp crushed dried marjoram
 1 cup sour cream, divide in half
 2 beef tenderloin steaks (4 — 6 oz each)
 ½ of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
 2 tbsp deli or canned mushroom pate or liver pate
 1 beaten egg white
 ¾ cup water
  cup dry red wine
 1 tbsp finely chopped shallot or onion
 ½ tsp instant beef bouillon granules
 ¼ tsp dried thyme, crushed
 1 bay leaf
 2 tbsp margarine or butter, softened
 1 tbsp all-purpose flour
 1 ½ tsp snipped parsley

Directions

1

Combine salt, pepper, and marjoram in a small mixing bowl. Rub salt mixture over steaks, coating all sides evenly.

2

Thaw pastry and cut into 2 portions. Spread 1 tablespoon of 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.

3

In a greased, shallow baking pan, carefully set pastry-wrapped meat seam sides down. Brush outside of pastry with beaten egg white.

4

Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.

5

In a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to ¾ cup. Remove bay leaf.

6

Combine softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef.

Beef Wellington
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