BEEF WELLINGTON-I

By [e-mail]

Ingredients

• 8 5-ounce beef tenderloin steaks, cut 1 inch thick
• 1 tablespoon salad oil or olive oil
• 1 package (17 1/4 oz.) Pepperidge Farm frozen Puff Pastry Sheets
• 1/2 pound creamy liverwurst
• 1/4 cup chopped green onion
• 2 tablespoons chopped parsley
• 1 egg beaten with 1 tablespoon of water

Preparation

Step 1

Sear steaks in hot oil over medium-high heat. Drain on paper towel and chill.
Thaw pastry 20 minutes. Preheat oven to 400 degrees F. Stir together liverwurst, green onion and parsley. Spread evenly on top and sides of the each steak. On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares. Place a steak on each square. Brush edges with egg wash. Wrap around steak; pinch edges to seal. Decorate with pastry trimmings. Bake on ungreased baking sheet about 25 minutes or until pastry is golden. If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning.

8 servings