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Beef Wellington, Individual Servings
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

¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed dried marjoram
2 beef tenderloin steaks (4 to 6 ounces each)
1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
2 tablespoons deli or canned mushroom pate or liver pate
1 beaten egg white
3/4 cup water
1/3 cup dry red wine
1 tablespoon finely chopped shallot or onion
1/2 teaspoon instant beef bouillon granules
1/4 teaspoon dried thyme, crushed
1 bay leaf
2 tablespoons margarine or butter, softened
1 tablespoon all-purpose flour
1-1/2 teaspoons snipped parsley

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

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.

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

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.

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 3/4 cup. Remove bay leaf.

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.

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