8 (5 oz.) fillets of beef
1 lb. ground sirloin
1/2 tsp. salt
Dash of pepper
1 clove garlic, crushed
1 tbsp. snipped parsley
8 frozen patty shells
1 slightly beaten egg white

Put fillets in freezer for 20 minutes. Chill. Take out. Brush with oil. Sprinkle with salt and pepper. Sear in a skillet 5 minutes per side. Refrigerate.

Combine ground sirloin, 1/2 teaspoon salt, pepper, garlic, parsley. Divide into 8 portions and place on top each fillet. Refrigerate. Thaw pastry. Roll into 9x5 inch rectangles.

Place meat, topping side down onto dough rectangles. Seal envelope style. Place sealed side down on baking sheet. Refrigerate. Brush with beaten egg white. Bake at 450 degrees 10 minutes for rare; 12-15 minutes for medium; 18-20 for well done. Depends on each oven. Serve with Golden Tarragon Hollandaise Sauce.

GOLDEN TARRAGON SAUCE:

3 eggs
1/2 c. melted butter
2 tbsp. lemon juice
2 tbsp. hot water
1/4 tsp. salt
Snipped fresh parsley
1/8 tsp. dried tarragon

Beat 3 eggs in top of double boiler with wire whisk until smooth, not fluffy. Add melted butter, lemon juice, 2 tablespoons hot water, and salt. Place over hot water (double boiler best) and beat until sauce thickens, 5 minutes. Add 1 tablespoon parsley and 1/2 teaspoon tarragon. (If separates, add a bit cold water and beat with whisk, 3/4 cup.)