Filet Mignon In Puff Pastry

• 2 beef tenderloin steaks (6 ounces each)
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons butter, softened
• 1 sheet frozen puff pastry, thawed
• 1 garlic clove, minced
• 2 slices Muenster cheese
• 1 large egg, lightly beaten
• 2 tablespoons prepared horseradish
• 1/4 teaspoon Dijon mustard

1. Place steaks on an ungreased
2. . Sprinkle with pepper; top with butter. Bake at 425u0b0 for 10 minutes. Cool slightly; refrigerate until chilled.
3. Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.
4. Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased
5. . Cut small slits in top of pastry; brush with egg.
6. Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
7. Bake at 425u0b0 for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
8. In a small bowl, combine sauce ingredients. Serve with steaks.

beef tenderloin, ground pepper, butter, pastry, garlic, muenster, egg, horseradish, dijon mustard

Taken from www.tasteofhome.com/recipes/filet-mignon-in-puff-pastry/ (may not work)