4 beef tenderloin steaks, 4 - 6 oz. each, fat trimmed
2 tbsp. butter
Salt & pepper to taste
1/4 lb. fresh mushrooms, chopped
1 pkg. (8 oz.) frozen puff pastry, thawed
4 slices (about 3 oz.) liver pate, plain or with truffles or green
peppercorns (opt.)
1. 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.
2. In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.
3. 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.
4. Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.
5. Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes.
6. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.
7. Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until golden.
