Recipe#1482

Title: Beef Wellington 02

Newsgroups: rec.food.recipes 
 From: objy!server!ingrid@uunet.uu.net (Ingrid Snedecor) 
 Subject: Individual Beef Wellingtons 
 Message-ID: <1994Jan25.173811.763@objy.com> 
 Date: Tue, 25 Jan 94 17:38:11 GMT 

For 4 servings:
 4 (6 oz.) beef-loin tenderloin steaks
 1 garlic clove, crushed
 4 oz. soft liver pate
 1 (17 1/4 oz.) package frozen puff pastry, thawed
 1 egg, beaten
 Preheat broiler.  Brush steaks with oil.  Broil for 5 minutes per
 side.  Cool.  In a small bowl, mash garlic into paste.  Cut each
 pastry sheet in half crosswise.  Roll out each half-sheet on a
 lightly floured surface into a rectangle large enough to enclose
 1 steak.
 Place 1 steak in center of each rectangle.  Dampen edges of pastry
 and fold to enclose steaks.  Press edges to seal.  Decorate with
 pastry leaves cut from trimmings.  Place on baking sheet and brush
 with beaten egg.  Bake at 425F 20-25 mintues or until crust is
 puffed and golden brown.  Serve hot.