Beef Wellingtons - cooking recipe

Ingredients

8 (5 oz.) beef tenderloin steaks, cut 1-inch thick
1 Tbsp. salad oil
1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets
1/2 lb. creamy liverwurst
1/4 c. chopped green onion
2 Tbsp. chopped parsley
1 egg, beaten with 1 Tbsp. water

Preparation

Sear steaks in hot oil over medium-high heat.
Drain on paper towel; chill.
Thaw pastry 20 minutes.
Preheat oven to 400\u00b0. Stir together liverwurst, green onions and parsley.
Spread evenly on top and sides of each steak.
On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares.
Place steak on each square.
Brush edges with egg wash. Wrap around steak; pinch edges to seal.
Decorate with pastry trimmings.
Bake on ungreased baking sheet about 25 minutes or until pastry is golden.
If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning. Makes 8 servings.