Underwood Individual Beef Wellingtons With Red Wine Sauce

I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 5  tablespoons  softened butter or 5  tablespoons margarine, divided
• 1 (8 ounce) package  sliced mushrooms
• 1  small onion, chopped (about 1/2 cup)
• 4  beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each)
• 1 (17 1/3ounce) package frozen puff pastry, thawed (2 sheets)
• 1 (4 1/4ounce) can  liverwurst spread
• 1  egg
• 1  tablespoon water
• 1 (14 1/2ounce) can beef broth
• 1⁄2 cup red wine
• 1  small shallot, finely chopped (about 2 tablespoons)
• 1⁄4 teaspoon dried thyme leaves
• 2  tablespoons all-purpose flour
• 1  tablespoon  finely chopped Italian parsley

Directions

1. Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
2. Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
3. Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
4. SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.