Beef Wellington

Name: Beef Wellington
Ingredients: 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried marjoram, crushed; 2 beef tenderloin steaks (4 to 6 ounces each); 1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed; 2 tablespoons deli or canned mushroom pate or liver pate; 1 beaten egg white; 3/4 cup water; 1/3 cup dry red wine; 1 tablespoon finely chopped shallot or onion; 1/2 teaspoon instant beef bouillon granules; 1/4 teaspoon dried thyme, crushed; 1 bay leaf; 2 tablespoons margarine or butter, softened; 1 tablespoon all-purpose flour; 1-1/2 teaspoon snipped parsley

Beef Wellington was pinched from <a href="http://www.recipe.com/recipes/beef/tenderloin/how-to-cook-beef-wellington/" target="_blank">www.recipe.com.</a>

INGREDIENTS

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1/4 teaspoon salt

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1/4 teaspoon pepper

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1/4 teaspoon dried marjoram, crushed

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2 beef tenderloin steaks (4 to 6 ounces each)

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1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed

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2 tablespoons deli or canned mushroom pate or liver pate

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1 beaten egg white

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3/4 cup water

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1/3 cup dry red wine

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1 tablespoon finely chopped shallot or onion

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1/2 teaspoon instant beef bouillon granules

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1/4 teaspoon dried thyme, crushed

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1 bay leaf

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2 tablespoons margarine or butter, softened

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1 tablespoon all-purpose flour

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1-1/2 teaspoon snipped parsley

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