Cooking For Two: Beef Wellington

1. 1

   1. Heat oven to 375u00b0F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.

2. 2

   2. In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.

3. 3

   3. Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.

4. 4

   4. Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.

5. 5

   5. In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.

6. 6

   6. Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145u00b0F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10u00b0 to 15u00b0 during standing time.)

* Per serving · 4 servings · Values may vary.