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.

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
• 2 tablespoons prepared horseradish
• 1/4 teaspoon dijon mustard

Directions

1. Place 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 lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.
3. 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 baking sheet. Cut small slits in top of pastry; brush with egg.
4. Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
5. Bake 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°).
6. In a small bowl, combine sauce ingredients. Serve with steaks.