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filet of beef in phyllo pastry with madeira sauce

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

This is a very elegant dish, great to serve for special occasions. Its absolutely delicious. Yet it is not difficult to make.

(2 ratings)
yield 6 serving(s)
prep time 20 Min

Ingredients For filet of beef in phyllo pastry with madeira sauce

  • 3 lb
    filet mignon, whole and trimmed
  • 1 tsp
    kitchen bouquet
  • 3/4 c
    beef stock
  • 1.5 Tbsp
  • 3 Tbsp
  • 1/2 c
    butter, melted
  • 1 pkg
    phyllo dough
  • 2
    shallots, chopped
  • 1/2 lb
    mushrooms, finely chopped
  • 2 Tbsp
  • "just a pinch" of salt
  • 1/4 c
    madeira wine

How To Make filet of beef in phyllo pastry with madeira sauce

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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