8 (5 oz.) filet steaks - put in freezer for 20 minutes

Brush with cooking oil. Salt and pepper. Sear five minutes on each side. Chill in refrigerator.

1 lb. ground sirloin
1 crushed clove garlic or 2-3 drops liquid garlic
1/2 tsp. salt
Dash pepper
1 tbsp. snipped parsley

After chilling browned steaks, put ground sirloin mixture on top (2 ounces per steak).

PASTRY:

Roll out Pepperidge Farm patty shells to 9 x 5 inch rectangles on lightly floured board. Cover meat with rolled out patty shells and put in baking dish.

Rare - 10 minutes; Medium-rare - 12 minutes; Medium - 15 minutes; oven at 450 degrees. Serves 8.

HOLLANDAISE SAUCE:

To Hollandaise sauce mix add 1 tablespoon parsley, 1/4 teaspoon tarragon and 1 teaspoon lemon juice.