|Chopped mushrooms||1 Pound|
|Onion||1⁄2 , chopped|
|Sherry||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Fresh parsley||1⁄4 Cup (4 tbs), snipped|
|Beef steak fillets||6 Small|
|Frozen patty shells||10 Ounce (1 Package)|
|White wine/Red wine||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Tarragon sprigs||2 , chopped|
|Parsley sprigs||1 , chopped|
|Melted butter||1⁄4 Cup (4 tbs)|
Cook the first 5 ingredients in a frying pan till all liquid is absorbed and mixture resembles a paste.
Cover tops of steaks.
Partially thaw patty shells and roll out thin enough to cover top, sides and part of the bottom of each steak.
Cover with plastic wrap and store in refrigerator till serving time.
Sauce: Cook over direct heat until reduced by half the first 6 ingredients.
Strain mixture and cool.
Before serving: in top of double boiler over hot (not boiling) water, beat in alternately the yolks and the melted butter.
Preheat oven to 425 degrees.
Cook steaks on a rack, uncovered for 25 minutes.
They will be rare but will continue cooking while sauce is added and dish is served.
Sounds complicated but most is done early in the day and sauce takes about 5-10 minutes of last minute operation.
Besides this is very elegant when served.
It is very rich, so plan menu accordingly.