Filet Mignon in Puff Pastry

Prep : 20 minutes    Bake: 20 minutes   Makes 2 servings

2               beef tenderloins steaks (6 ounces each)
1/2            teaspoon coarsely ground pepper
2                teaspoons butter , softened
1               sheet frozen puff pastry , thawed
1               garlic clove , minced
2               slices  Muenster cheese
1               egg , slightly beaten
SAUCE :
2               tablespoons prepared horseredish
1/4            teaspoon Dijon mustard

1 .       Place the steaks on an ungreased baking sheet . Sprinkle with pepper ; top with butter  . Bake at 425* for 10 minutes  . Cool slightly ; refrigerate  until chilled .
2 .        Meanwhile , on a slightly  floured surface , roll puff pastry  into a 14-inch x 9-1/2-inch rectangle  . Cut out 2  7-inch squares  , reserving scrapes .
3 .       Rub steaks with garlic  and top with cheese  ; place the steaks cheese side down in the center  of each pastry square  . Lightly brush  pastry edges  with egg . Place 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 .
4 .         Using lightly  floured cookie cutter  , cut out shapes  from reserved pastry . Arrange over the wrapped steaks  ; brush shapes with egg.
5 .         Bake at 425* m for 20 to 25 minutes  or untul pastry is golden brown  and meat reaches  desired doneness . (medium-rare , a meat thermometer should read  145* ; medium , 160* ; well done 170*)
6 .        In a small bowl  , combine sauce ingredients  . Serve with steaks .
Want a nice , quiet , romantic  dinner at home  . This is what to serve  . It's gorgeous  , very easy  and so much nicer than eating out .