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
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.