Ingredients
2 beef tenderloin steaks (6 ounces each)1/2 teaspoon coarsely ground pepper2 tablespoons butter, softened1 sheet frozen puff pastry, thawed1 garlic clove, minced2 slices Muenster cheese1 large egg, lightly beatenSAUCE:2 tablespoons prepared horseradish1/4 teaspoon Dijon mustard
Preparation
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 14x9-1/2-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 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
In a small bowl, combine sauce ingredients. Serve with steaks.
