Beef Wellingtons

• 8 (5 oz.) beef tenderloin steaks, cut 1-inch thick
• 1 Tbsp. salad oil
• 1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets
• 1/2 lb. creamy liverwurst
• 1/4 c. chopped green onion
• 2 Tbsp. chopped parsley
• 1 egg, beaten with 1 Tbsp. water

1. Sear steaks in hot oil over medium-high heat.
2. Drain on paper towel; chill.
3. Thaw pastry 20 minutes.
4. Preheat oven to 400u0b0. Stir together liverwurst, green onions and parsley.
5. Spread evenly on top and sides of each steak.
6. On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares.
7. Place steak on each square.
8. Brush edges with egg wash. Wrap around steak; pinch edges to seal.
9. Decorate with pastry trimmings.
10. Bake on ungreased baking sheet about 25 minutes or until pastry is golden.
11. If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning. Makes 8 servings.

beef tenderloin, salad oil, frozen puff pastry sheets, liverwurst, green onion, parsley, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292352 (may not work)