Beef Wellington Towers

Beef Wellington Towers


4 tenderloin steaks, 3/4-inch thick
1 tablespoon Worcestershire sauce
1 tablespoon minced onion (instant)
1 teaspoon salt
1/2 teaspoon pepper
1 large green pepper (1/2-inch rings)
1 large tomato, sliced
8 artichoke hearts, cooked and drained
8 ounce can crescent rolls
1 egg yolk, slightly beaten
1 tablespoon milk
Sesame seed


Preheat oven to 375-degrees. Put steaks on an ungreased cookie sheet, brush with Worcestershire sauce. Sprinkle each with onion, salt, and pepper. Top each with green pepper slice, tomato, and 2 artichoke hearts. 

Separate dough into 8 triangles. Place one triangle on each side of each steak with the base of a triangle on the cookie sheet.  Overlap points at the top, pressing edges together.

Combine yolk and milk – brush on triangles. Sprinkle with sesame seed. Bake at 375-degrees for 15 minutes or until golden brown.

Makes 4 servings. 


Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »