Recipe by 2Bleu
The simplest version of this recipe we know. Great for dinner parties. This uses the small round boneless tenderloin steaks which resemble filet Mignon but are less expensive. If you purchase them wrapped in bacon, remove the bacon from the steaks for this recipe.
Top Review by Lorrie in Montreal
Made for Photo Tag. This IS DELICIOUS!!!!! The beef I used was not thick enough so it cooked to more well-done than we normally like so I would fix that for next time.I made a mushroom red wine reduction with a splash of cream from the pan bits left from browning off the beef before baking. We really like this method of individual Wellingtons better than our old recipe because you get your own little package of pastry and more of the patÃ©.
- 1 tablespoon oil
- 8 beef tenderloin steaks, 1 inch thick
- 1 (16 ounce) package puff pastry sheets
- 8 ounces liverwurst or 8 ounces braunsweiger
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten with
- 1 tablespoon water, making an egg wash
Directions See How It's Made
- In a large skillet over moderate heat, heat the oil and add steaks and sear.
- Remove steaks from skillet, cover and refrigerate them for 15 minutes or up to 24 hours.
- Thaw pastry sheets at room temperature 30 minutes and preheat oven to 400°F Mix liverwurst, onions and parsley; spread on top and sides of steaks.
- Unfold pastry on lightly floured surface. Roll each sheet into a 14" square. Cut each square into four 7" squares.
- Place steak on each square. Brush edges of squares with some of the egg wash. Fold each corner to center on top of steak and seal edges (will look like an envelope).
- Brush all over with egg wash. Place on baking sheet. Bake 25 to 30 minutes or until golden.