Filet Mignon In Puff Pastry

1. 1

   Place steaks on an ungreased

2. 2

   . Sprinkle with pepper; top with butter. Bake at 425u00b0 for 10 minutes. Cool slightly; refrigerate until chilled.

3. 3

   Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.

4. 4

   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

5. 5

   . Cut small slits in top of pastry; brush with egg.

6. 6

   Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.

7. 7

   Bake at 425u00b0 for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).

8. 8

   In a small bowl, combine sauce ingredients. Serve with steaks.

* Per serving · 4 servings · Values may vary.