Beef Steaks Wellington Recipe


Main Ingredient


 Beef tenderloin steaks40 Ounce (8 Beef Tenderloin Steaks, 5 Ounce Each)
 Cooking oil1 Tablespoon
 Salt To Taste
 Pepper To Taste
 Ground beef sirloin1⁄2 Pound
 Snipped parsley1 Teaspoon
 Garlic salt1⁄4 Teaspoon
 Pepper1 Dash
 Frozen patty shells8 , thawed
 Egg white1 , slightly beaten
 Egg yolks3
 Butter/Margarine1⁄2 Cup (8 tbs), melted
 Lemon juice2 Tablespoon
 Hot water2 Tablespoon
 Salt14 Teaspoon
 Dried tarragon1⁄8 Teaspoon, crushed

Nutrition Facts

Serving size

Calories 583 Calories from Fat 332

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 15.3 g76.6%

Trans Fat 0 g

Cholesterol 210.9 mg

Sodium 3725.1 mg155.2%

Total Carbohydrates 18 g5.9%

Dietary Fiber 0.05 g0.19%

Sugars 0.2 g

Protein 42 g84.1%

Vitamin A 9.8% Vitamin C 4.3%

Calcium 4.9% Iron 14%

*Based on a 2000 Calorie diet


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