Main Dishes:

Beef Wellingtons

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Ingredients

8 beef tenderloin steaks, (5 ounces each), cut 1-inch thick
1 tablespoon oil
1 package (17-1/4 ounces) Pepperidge Farm frozen puff pastry sheets
1/2 pound creamy liverwurst
1/4 cup chopped green onion
2 tablespoons chopped parsley
1 egg beaten with 1 tablespoon water

Instructions

Sear steaks in hot oil over medium-high heat. Drain on paper towel; chill. Thaw pastry 20 minutes.

Preheat oven to 400 degrees. Stir together liverwurst, green onions and parsley. Spread evenly on top and sides of each steak.

On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares. Place a steak on each square. Brush edges with egg wash and wrap around steak; pinching edges to seal. Decorate with pastry trimmings if desired.

Bake on ungreased baking sheet at 400 degrees for about 25 minutes or until pastry is golden. If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning. Serves 8.

Marilyn McCombs
Rock Island