TODAY'S RECIPE - INDIVIDUAL BEEF WELLINGTONS
Serves 2 - 400 degree oven
1 tbsp butter
2 filets mignons (8 oz each; 1 1/2" thick)
2 heaping tbsp liverwurst (Although I do like liverwurst, I think it may ruin the taste of the steak, so I will be substituting truffle mousse pate.)
1/2 sheet frozen puff pastry; thawed
1 egg beaten with 1 tbsp milk
In a small skillet in hot butter, brown filets well and drain on paper towel. Spread 1 heaping tbsp of the pate on top of each filet. Cut thawed pastry sheet in two, and roll each piece to a 6 1/2" square. Wrap each filet, pate side up, in square, brush edges with water, and press to seal. Brush all over with the egg mixture, and prick well with a fork. Decorate with additional pastry strips, if desired. Place on an ungreased baking sheet, and bake in preheated 400 degree oven for 20 minutes, or until golden brown.
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