Filet Of Beef In Phyllo Pastry with Madeira Sauce
Yet it is not difficult to make.
3 lbfilet mignon, whole and trimmed
·"just a pinch" of salt
1/2 lbmushrooms, finely chopped
1 pkgphyllo dough
1/2 cbutter, melted
3/4 cbeef stock
1 tspkitchen bouquet
1/4 cmadeira wine
How to Make Filet Of Beef In Phyllo Pastry with Madeira Sauce
- Preheat oven to 400 degrees.
Rub filet with salt. In a heavy skillet, sear the meat over high heat in sweet butter until brown on all sides to seal in the juices. Set aside.
- Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter.
Spread about half of the mushroom/shallot mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet.
- Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with butter. Seal all edges of roast by overlapping with this additional pastry and brush with butter.
Place beef in a buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky. Prepare madiera sauce while beef is baking.
- MADIERA SAUCE:
Melt the butter, stir in flour, and cook for 5 minutes. Add beef stock, kitchen bouquet, and madeira. Cook until thickened.
Remove beef to a serving dish and serve with madeira sauce.