Beef Steaks Wellington
|Beef tenderloin steaks||40 Ounce (8 Beef Tenderloin Steaks, 5 Ounce Each)|
|Cooking oil||1 Tablespoon|
|Ground beef sirloin||1⁄2 Pound|
|Snipped parsley||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Frozen patty shells||8 , thawed|
|Egg white||1 , slightly beaten|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice||2 Tablespoon|
|Hot water||2 Tablespoon|
|Dried tarragon||1⁄8 Teaspoon, crushed|
Brush steaks with oil; sprinkle with a little salt and pepper.
In hot skillet brown steaks 5 minutes on each side.
Transfer to plate; chill.
Combine ground sirloin, 1 teaspoon parsley, 1/4 teaspoon garlic salt, and dash pepper.
Divide mixture into 8 portions; spoon a mound atop each steak.
Roll each patty shell to a 9x5-inch rectangle.
Place steaks, ground sirloin side down, on pastry rectangles.
Fold pastry over meat; seal.
Place, seam side down, in shallow pan.
If desired, top with cutouts from an additional rolled-out patty shell; chill at least 30 minutes.
Before cooking, brush pastry with egg white.
Bake at 450° to desired doneness.
Allow 18 minutes for rare, 20 minutes for medium-rare, or 22 minutes for medium.
Meanwhile, in top of double boiler (not over water) beat egg yolks with wire whisk till smooth but not fluffy.
Add melted butter, lemon juice, hot water, and 1/4 teaspoon salt.
Place over hot, not boiling water; upper pan should not touch water.
Cook and beat till sauce begins to thicken, about 5 minutes.
Stir in 1 teaspoon parsley and tarragon.
If sauce starts to separate, add a small amount of cold water and beat