• Individual Beef Wellington with Bordelaise Wine Sauce
    Beef,  Main Course

    Beef Wellington with Bordelaise Wine Sauce

    You’ll find this dish on the menu of only the finest restaurants. Dazzle your guests at your next extra special dinner party, when you serve this masterpiece from your very own kitchen… 8 beef tenderloin steaks (5 oz.) 1 tbsp. cooking oil 1 pkg. (17 ¼ oz.) frozen puff pastry sheets 1 egg 1 tbsp. water 8 slices liver paté, ¼” thickness Lightly brown steaks in hot oil over medium high heat. Blot oil off steaks with paper towel. Allow to cool. Thaw pastry for 20 minutes. Preheat oven to 400º F. Place one slice of paté, cut to fit steak, on top of each steak. On a lightly floured…