INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE

Individual Beef Wellington with Mushroom Pate image

Provided by Deb Crane

Categories Beef

Time 20m

Number Of Ingredients 5

2 filet mignons, about 1 inch thick
salt and pepper, to taste
1 can(s) small can of pate (i use my own mushroom pate)
1 pkg frozen puff pastry shells or dough
1 egg, beaten with 1 tablespoon milk or cream

Steps:

1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.