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Filet Mignon in Puff Pastry

I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.—Kelly Williams, Forked River, New Jersey

2 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter, softened
1 sheet frozen puff pastry, thawed
1 garlic clove, minced
2 slices Muenster cheese
1 egg, lightly beaten
SAUCE:
2 tablespoons prepared horseradish
1/4 teaspoon Dijon mustard

Directions

Place steaks on an ungreased baking sheet. Sprinkle with pepper; top
with butter. Bake at 425° for 10 minutes. Cool slightly;
refrigerate until chilled.
Meanwhile, on a lightly floured surface, roll puff pastry into a
14-in. x 9-1/2-in. rectangle. Cut out two 7-in. squares, reserving
scraps.
Rub steaks with garlic and top with cheese; place steaks cheese side
down in the center of each pastry square. Lightly brush pastry edges
with egg. Bring opposite corners of pastry over steaks; pinch seams
to seal tightly. Place seam side down on an ungreased baking sheet.
Cut small slits in top of pastry; brush with egg.
Using lightly floured small cookie cutters, cut out shapes from

2 of 2

Filet Mignon in Puff Pastry (continued)

Directions (continued)

reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
Bake at 425° for 20-25 minutes or until pastry is golden brown
and meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,
170°).
In a small bowl, combine sauce ingredients. Serve with steaks. Yield:
2 servings.

Nutrition Facts: 1 pastry-wrapped steak with 1 tablespoon sauce equals 1,135 calories, 70 g fat (24 g saturated fat), 230 mg cholesterol, 673 mg sodium, 72 g carbohydrate, 9 g fiber, 54 g protein.