1/2  Of A 17 Oz    Pkg. (1 Sheet) Frozen Puff Pastry 
     1/4  Tsp           Salt 
     1/4  Tsp           Pepper 
     1/4  Tsp           Dried Marjoram -- crushed 
   2                    Beef Tenderloin Steaks -- 4-6 oz. each 
   1      Tbls.         Deli Or Canned Mushroom Pate 
   1                    Egg White -- beaten 
                        Bordelaise Sauce 
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.