Beef Steaks Wellington
|Frozen puff pastry||17 1⁄4 Ounce (2 Packets)|
|Beef tenderloin||5 Ounce|
|Cooking oil||1 Tablespoon|
|Liver||4 3⁄4 Ounce|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Mushrooms||1 Cup (16 tbs), sliced|
|Onion||1⁄4 Cup (4 tbs), sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Thaw pastry according to package directions.
Meanwhile, in a large skillet brown steaks in hot oil over medium-high heat for 1 minute on each side.
Drain on paper towels.
Stir together pate, crumbs, parsley, basil, garlic salt, and pepper.
Spread 1 rounded tablespoon of pate mixture on top of each steak.
Roll each sheet of puff pastry into an 11-inch square; cut each into four 5 1/2-inch squares.
Place pastry squares on top of steaks; fold under meat.
If necessary, trim pastry so only 1/2 inch remains folded under the meat.
Reserve any pastry trimmings.
Place steak bundles on a baking sheet.
If desired, cut small shapes from pastry trimmings; moisten and place on top of bundles.
Cover and freeze about 1 hour or till firm.
Transfer to freezer bags or containers.
Seal, label, and freeze.
To serve, place frozen bundles, pastry side up, on a rack in a shallow baking pan.
Bake, uncovered, in a preheated 450° oven about 25 minutes or till pastry is brown and meat is medium-rare.
If necessary, cover loosely with foil during the last 5 minutes to prevent overbrowning.
Meanwhile, prepare sauce.
In a medium saucepan cook mushrooms and onion in butter or margarine till tender.
Stir in cornstarch.
Add wine, water, and bouillon granules.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Serve with meat.