Individual Beef Wellington

1/2 Of A 17 Oz Pkg. (1 Sheet) Frozen Puff Pastry

1/4 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Dried Marjoram -- crushed

2 Tenderloin Steaks -- 4-6 oz. each

1 Tbls. Deli Or Canned Mushroom Pate

1 Egg White -- beaten

Bordelaise Sauce Thaw pastry according to package directions; set aside. In a small bowl stir together, salt, pepper and marjoram. Rub salt mixture over steaks, coating all sides. Cut thawed pastry into 2 portions. Spread 1 tbls. pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends. Seal ends. Place seam side down in a greased, shallow baking pan. Brush with beaten egg white. If desired, reroll trimmings to make cutouts. Makes 2 servings. Brush with beaten egg white. Bake uncovered in a 425F oven for about 15 minutes or until pastry is golden and meat is medium rare. If desired, serve with Bordelaise Sauce. Makes 2 servings. You can check it with a meat thermometer, it should be 140F.