Ingredients
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- 1/4 1/4
- teaspoon dried marjoram, crushed
- 2 2
- beef tenderloin steaks (4 to 6 ounces each)
- 1/2 1/2
- 17 ounce package (1 sheet) frozen puff pastry, thawed
- 2 2
- tablespoons deli or canned mushroom pate or liver pate
- 1 1
- beaten egg white
- 3/4 3/4
- cup water
- 1/3 1/3
- cup dry red wine
- 1 1
- tablespoon finely chopped shallot or onion
- 1/2 1/2
- teaspoon instant beef bouillon granules
- 1/4 1/4
- teaspoon dried thyme, crushed
- 1 1
- bay leaf
- 2 2
- tablespoons margarine or butter, softened
- 1 1
- tablespoon all-purpose flour
- 1 1/2 1 1/2
- teaspoons snipped parsley
Preparation
Step 1
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 tablespoon 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 pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush 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.
Meanwhile, 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.
Stir together 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. Makes 2 servings.