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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 4 (4 -6 ounce) beef tenderloin steaks, fat trimmed
- 2 tablespoons butter
- salt, to taste
- pepper, to taste
- 14 lb fresh mushrooms, chopped
- 1 (8 ounce) package frozen puff pastry, thawed
- 3 ounces liver pate, 4 slices (plain or with truffles or green peppercorns)
- 1 egg
- 2 tablespoons milk
Method
- Spread both sides of steaks with 1 teaspoon butter each.
- Sprinkle with salt and pepper.
- Place on cookie sheet.
- Bake at 450 degrees for 10 minutes.
- Chill 10 minutes.
- In a skillet, melt remaining butter.
- Add mushrooms.
- Saute over medium heat until cooked and dry.
- Turn out onto plate.
- Cool.
- Roll out 4 pastry shells to 8 inch diameter.
- Place 1/4 of the mushrooms in the center of each.
- Spread to cover a 2 to 3 inch area.
- Top each with 1 slice pate, if used.
- Place 1 steak on top of each.
- Bring pastry up over steak.
- Wrap completely.
- Brush with water.
- Seal.
- Place, seam-side down on baking sheet.
- Roll out remaining pastry rounds to 1/4 inch thickness.
- Cut into shapes.
- To make glaze, in a small bowl, beat together egg and milk.
- Brush over pastry-wrapped steaks.
- Cut 3 air vents in each.
- Decorate with pastry cut-outs.
- Bake at 450 degrees for 15 minutes or until.
