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
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 large egg, lightly beaten
SAUCE:
2 tablespoons prepared horseradish
1/4 teaspoon Dijon mustard
Instructions
1Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled.
2Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.
3Rub 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.
4Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
5Bake 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°).
6In a small bowl, combine sauce ingredients. Serve with steaks.
