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1/2 of a 17-1/4-ounce package (1 sheet) frozen puff pastry 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried marjoram, crushed 2 beef tenderloin steaks (4 to 6 ounces each) 2 tablespoons deli or canned mushroom pate or liver pate 1 beaten egg white 3/4 cup water 1/3 cup dry red wine 1 tablespoon finely chopped shallot or onion 1/2 teaspoon instant beef bouillon granules 1/4 teaspoon dried thyme, crushed 1 bay leaf 2 tablespoons margarine or butter, softened 1 tablespoon all-purpose flour 1-1/2 teaspoons snipped parsley |
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Thaw pastry according to package directions; set aside. In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.
Cut thawed pastry into 2 portions. Spread 1 tablespoon pâté over one side of each steak. Place a steak, pâté side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends. Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, re-roll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white. Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.
Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef.
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