Prep 30 mins
Cook 45 mins
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.
- 14.79 ml oil
- 8 beef tenderloin steaks, 1 inch thick
- 453.59 g package puff pastry sheets
- 226.79 g liverwurst or 226.79 g braunsweiger
- 2 green onions, chopped
- 29.58 ml fresh parsley, chopped
- 1 egg, beaten with
- 14.79 ml water, making an egg wash
- 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.
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©.
Delicious, the braunsweiger/parsley/green onion puree kept a moist barrier around the meat, all encased in delicate dietetic phyllo. With 2Bleu's permission, I tried this with venison tenderloin. I put a thin slather of the puree around the tenderloin, so it did not overwhelm the venison; it did a great job of keeping the meat moist. This was the first time I ever worked with phyllo sheets, and it will take some practice for me to get the hang of them. After searing and chilling the meat, I would wipe it dry before applying the puree; otherwise the puree would not cling to the meat. We had tenderloin from a young deer, so my tenderloin pieces were small, and they came out medium (we usually shoot for medium rare for venison), so I need to check at 15 minutes next time. DH was quite happy, even with medium meat, because it stayed moist. Thanks for posting. Made for Photo Tag.