Elegant Beef Wellingtons

Surprisingly simple to make and stunning to serve, these individual Beef Wellingtons are perfect for entertaining. ...MORE + LESS -

4 beef tenderloin filets or rib eye steaks, 1-inch (2.5 cm) thick

1/4 cup (50 mL) Dijon mustard

1/8 tsp (.5 mL) pepper

1/4 lb (125 g) liver pate

1 can (235 g) Pillsbury* Crescents

1 egg yolk

1 tsp (5 mL) water

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1

Heat oven to 375°F (190°C). Brush each tenderloin filet with Dijon mustard, covering top and sides; sprinkle with pepper. Divide pate in four; spread on top of each filet.
2

Separate dough into 4 rectangles. Press perforations to seal. Using one rectangle per filet, cover top and sides. (The 4 corners of dough rectangles can be trimmed off and used to make leaves for top of Wellingtons.)
3

Beat egg yolk with water; brush over top and sides of dough.
4

Place on ungreased baking sheet. Bake for 15 minutes for rare beef or 18 minutes for medium-cooked beef.