Individual Beef Wellingtons

By á-7972

Ingredients

• 8 tenderloin steaks, cut 1 1/4 "
• salt, pepper, garlic powder
• 2 pk puff pastry
• 2 pk frozen chopped spinach
• 2 chopped shallots
• 1 1/2 pkg Boursin cheese
• 1/2 c plain bread crumbs
• egg yolk

Preparation

Step 1

Season steaks with salt, pepper, and garlic powder.
Let sit at room temperature 1 hour before cooking.

Pan fry or grill over high heat 1 min each side for small, 2 min each side for large.

Paper towel dry after pan fry, refrigerate next to cool.

Spoon on filling. Roll 1 sheet pastry out and then 1/2. Cover each piece of meat with enough pastry to wrap completely but do not have the pastry too thick or it can get doughy. Egg wash. Vent top of pastry with a couple of slits.

Cook on a baking pan which contains a wire rack. Make sure you give each portion enough space to allow even cooking all the way around.

400 degrees for approx 20 minutes.

Serve with Bernaise sauce