Wild West Wellingtons

• 2 beef tenderloin steaks (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 ounces cream cheese, softened
• 1/4 cup canned chopped green chiles
• 1/2 sheet frozen puff pastry, thawed
• 2 teaspoons beaten egg
• 1/2 teaspoon water
• Salsa, optional

1. Sprinkle steaks with salt, cumin and pepper. In a
2. , brown steaks on both sides; remove and keep warm. In a small bowl, combine cream cheese and chiles; set aside.
3. On a lightly floured surface, roll pastry into a 16x12-in. rectangle. Cut into two 12x8-in. rectangles. Place a steak on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a lightly greased
4. .
5. Combine egg and water; brush over pastry. Bake at 400u0b0 for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 5 minutes. Serve with salsa if desired.

beef tenderloin, salt, ground cumin, pepper, cream cheese, green chiles, pastry, beaten egg, water, salsa

Taken from www.tasteofhome.com/recipes/wild-west-wellingtons/ (may not work)