Total Steps
3
Ingredients
12
Tools Needed
6
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- Wellington sauce, Knorr's packaged(optional)
- 1 egg beaten egg
- 1 package puffed pastry (Pepperidge Farm)
- 2 tablespoons brandy(optional)
- 1 tablespoon mixed herbs
- 3 tablespoons butter
- Pepper
- Salt
- 1 cup finely chopped mushrooms
- 4 fillets individual portion size tenderloin beef
- 1 can liver pate
- 1 clove garlic, cut before using
Instructions
Step 1
Rub the cut garlic over the beef, then season with salt and pepper. Broil until medium rare and let cool. Do not overcook. This step can be done ahead and refrigerated. Spread a small amount of liver pate on each fillet. Fry the mushrooms in butter. Add the brandy and herbs, simmer for 1 minute, then let cool.
Step 2
Roll the pastry thinly on a floured board to a size that will completely cover each piece of meat. Lay the cooled meat in the center. Spoon the mushroom mixture over the top. Brush pastry edges with water to help seal, then fold the pastry carefully over the ends to seal.
Step 3
Decorate with leaves made from leftover pastry. Brush the whole surface with beaten egg wash to glaze. Bake until the pastry is browned. Garnish with fresh parsley and serve each as an individual serving. As an option, make Wellington Sauce and spoon over each.