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Print this Recipe    Beef Wellington 02

Individual Beef Wellingtons
For 4 servings:

4 (6 oz.) beef-loin tenderloin steaks
1 garlic clove, crushed
4 oz. soft liver pate
1 (17 1/4 oz.) package frozen puff pastry, thawed
1 egg, beaten

Preheat broiler. Brush steaks with oil. Broil for 5 minutes per
side. Cool. In a small bowl, mash garlic into paste. Cut each
pastry sheet in half crosswise. Roll out each half-sheet on a
lightly floured surface into a rectangle large enough to enclose
1 steak.

Place 1 steak in center of each rectangle. Dampen edges of pastry
and fold to enclose steaks. Press edges to seal. Decorate with
pastry leaves cut from trimmings. Place on baking sheet and brush
with beaten egg. Bake at 425F 20-25 mintues or until crust is
puffed and golden brown. Serve hot.

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