INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”