Beef Wellington, Individual Servings

Ingredients

• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp crushed dried marjoram
• 1 cup sour cream, divide in half
• 2 beef tenderloin steaks (4 — 6 oz each)
• ½ of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
• 2 tbsp deli or canned mushroom pate or liver pate
• 1 beaten egg white
• ¾ cup water
• ⅓ cup dry red wine
• 1 tbsp finely chopped shallot or onion
• ½ tsp instant beef bouillon granules
• ¼ tsp dried thyme, crushed
• 1 bay leaf
• 2 tbsp margarine or butter, softened
• 1 tbsp all-purpose flour
• 1 ½ tsp snipped parsley