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

1. 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.

2. 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.

3. Brush pastry with egg white. Bake in 450 degree oven to desired doneness. Allow 18 minutes for rare, 20 minutes for medium.

4. 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.

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