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Elegant Beef Wellingtons
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| Surprisingly simple to make and stunning to serve, these individual Beef Wellingtons are perfect for entertaining. PREP TIME: 10 MINS | TOTAL TIME: 25 MINS | MAKES: 4 Ingredients: 4 beef tenderloin filets or rib eye steaks, 1-inch (2.5 cm) thick | |
| 1/4 cup (50 mL) | Dijon mustard |
| 1/8 tsp (.5 mL) | pepper |
| 1/4 lb (125 g) | liver pate |
| 1 can (235 g) Pillsbury* Crescents | |
| 1 | egg yolk |
| 1 tsp (5 mL) | water |
Method:
Heat oven to 375°F (190°C). Brush each tenderloin filet with Dijon mustard, covering top and sides; sprinkle with pepper. Divide páté in four; spread on top of each filet.
Separate dough into 4 rectangles. Press perforations to seal. Using one rectangle per filet, cover top and sides. (The 4 corners of dough rectangles can be trimmed off and used to make leaves for top of Wellingtons.)
Beat egg yolk with water; brush over top and sides of dough.
Place on ungreased baking sheet. Bake for 15 minutes for rare beef or 18 minutes for medium-cooked beef.
For this recipe you'll need Original CrescentsDo-Ahead Tip: Assemble, refrigerate up to two hours before baking.
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