Individual Beef Wellingtons II

• 4 (4 -6 ounce) beef tenderloin steaks, fat trimmed
• 2 tablespoons butter
• salt, to taste
• pepper, to taste
• 14 lb fresh mushrooms, chopped
• 1 (8 ounce) package frozen puff pastry, thawed
• 3 ounces liver pate, 4 slices (plain or with truffles or green peppercorns)
• 1 egg
• 2 tablespoons milk

1. Spread both sides of steaks with 1 teaspoon butter each.
2. Sprinkle with salt and pepper.
3. Place on cookie sheet.
4. Bake at 450 degrees for 10 minutes.
5. Chill 10 minutes.
6. In a skillet, melt remaining butter.
7. Add mushrooms.
8. Saute over medium heat until cooked and dry.
9. Turn out onto plate.
10. Cool.
11. Roll out 4 pastry shells to 8 inch diameter.
12. Place 1/4 of the mushrooms in the center of each.
13. Spread to cover a 2 to 3 inch area.
14. Top each with 1 slice pate, if used.
15. Place 1 steak on top of each.
16. Bring pastry up over steak.
17. Wrap completely.
18. Brush with water.
19. Seal.
20. Place, seam-side down on baking sheet.
21. Roll out remaining pastry rounds to 1/4 inch thickness.
22. Cut into shapes.
23. To make glaze, in a small bowl, beat together egg and milk.
24. Brush over pastry-wrapped steaks.
25. Cut 3 air vents in each.
26. Decorate with pastry cut-outs.
27. Bake at 450 degrees for 15 minutes or until.

beef tenderloin, butter, salt, pepper, mushrooms, pastry, pate, egg, milk

Taken from www.food.com/recipe/individual-beef-wellingtons-ii-176151 (may not work)