Ingredients Jump to Instructions ↓

  1. 8 eaches Filet mignon steaks

  2. Salt and pepper

  3. 8 eaches Canned artichoke hearts

  4. 8 larges Mushroom caps

  5. 1 can (10-3/4 oz) cream of mush- room soup

  6. 1 can (8 oz) refrigerator crescent rolls

  7. 2 eaches Egg whites; slightly beaten

  8. 8 ounces Sour cream

  9. Paprika

Instructions Jump to Ingredients ↑

  1. SAUCE Filets: Broil filets until almost done. Bottom of filet should be lightly seared to seal in juices.

  2. Season filets with salt and pepper and set aside to cool.

  3. Place one mushroom cap over [each] artichoke heart and arrange on each filet.

  4. Using crescent dough, completely cover each filet, sealing carefully.

  5. Brush egg whites on uncooked dough to form glaze.

  6. Brown lightly in 350 degree oven.

  7. Sauce: Mix soup and sour cream and heat. Serve over Wellington and sprinkle with paprika.

  8. _To Market, To Market_ The Junior League of Owensboro, Kentucky 1984, 1986 ISBN 0-9611770-0-4 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-11-95


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