Individual Beef Wellingtons

• 6 (4 oz.) tenderloin steaks
• 1 can pate
• 1 1/2 tsp. Worcestershire
• 6 sheets frozen phyllo pastry, thawed
• 1/2 c. sweet Marsala wine
• 1 Tbsp. plus 1 1/2 tsp. cornstarch

1. Trim fat from steaks.
2. Panbroil 1 1/2 minutes each side. Drain.
3. Place on rack in broiler pan coated with spray.
4. Drizzle 1/4 teaspoon Worcestershire over each.
5. Spread pate on top of each steak.
6. Lightly coat each phyllo sheet with cooking spray.
7. Fold in half.
8. Spray.
9. Fold again to form 6 1/2 x 4 1/2-inch rectangle. Snip strip from end.
10. Set aside.
11. Drape rectangle over each steak. Tuck under; crumple strip into a ball.
12. Place on top.
13. Spray.
14. Bake at 425u0b0 for 15 minutes or to desired doneness.
15. Combine consomme, wine and cornstarch.
16. Stir well.
17. Boil 1 minute.
18. Serve with steaks.

tenderloin, pate, worcestershire, phyllo pastry, sweet marsala, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440159 (may not work)