Beef Fillets Wellington
|Beef fillets||8 1⁄2 Ounce|
|Cooking oil||1 Cup (16 tbs)|
|Ground sirloin||1 Pound|
|Garlic||1 Clove (5 gm), crushed|
|Snipped parsley||1 Tablespoon|
|Frozen patty shells||8 , thawed|
|Egg white||1 , beaten|
Put fillets in freezer 20 minutes to chill.
Take out & brush with cooking oil and sprinkle with salt and pepper.
Sear in skillet for 5 minutes on each side; chill in refrigerator.
Combine ground sirloin with 1/2 tsp.salt, dash of pepper, garlic & parsley.
Divide into 8 portions; place a rounded portion on top of each fillet.
Return the fillets to refrigerator.
Roll patty shells out to 9 x 5 inch rectangles, 1/8" thick.
Place the steaks with sirloin down in the pastry rectangles.
Turn in first one side, then end, then the other side, and finally the other end.
Place them sealedside down in shallow baking pan.
Decorate with cutouts from an additional rolled out patty shell, if desired.
Refrigerate till party time.
Brush with beaten egg white.
Bake in 450 degree oven 10 minutes for rare, 12 minutes for medium rare, and 15 minutes for medium.
Serve immediately with tarragon sauce.