Categories: Beef main dish
Ingredients
- 8 5 oz. beef tenderloin steaks
- Cooking oil
- 1/2 lb. ground beef sirloin
- 1 tp. snipped parsley
- 1/4 tsp. garlic salt
- 8 frozen pastry shells, thawed
- 1 slightly beaten egg white
- 3 egg yolks
- 1/2 cup butter or margarine, melted
- 2 Tbsp. lemon juice
- 2 Tbsp. hot water
- 1 tsp. snipped parsley
- 1/8 tsp. dried tarragon, crushed
Directions
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Brush steaks with oil; sprinkle with little salt and pepper. In hot skillet, brown steaks 5 minute on each side. Transfer to plate; chill. Divide mixture into 8 portions, spoon a mound atop each steak.
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Roll each pastry shell to a 9 × 5 inch rectangle. Place steaks, ground sirloin sides down, on pastry rectangles. Fold pastry over meat; seal. Place seam side down in shallow pan. If desired, top wit cutouts from an additional rolled-out pastry shell. Chill pastry-wrapped meat at least 30 minutes.
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Brush pastry with egg white. Bake in 450 degree oven to desired doneness. Allow 18 minutes for rare, 20 minutes for medium.
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Meanwhile, in top of double boiler (not over water) beat egg yolks with wire whisk until smooth but not fluffy. Add melted butter, lemon juice, hot water, and 1/4 tsp. salt. Place over hot, not boiling, water, upper pan should not touch water. Cook and beat until sauce begins to thicken, about 5 minutes. Stir in 1 tsp. parsley and tarragon, if sauce starts to separate, add a small amount of cold water and beat. Serve sauce with steaks.