Filet Mignon En Phyllo Avec Sauce Madere |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is an impressive variation of beef Wellington. Great for a romantic dinner or dinner party. Prep and cook times approximate. Ingredients:
4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed |
salt and pepper |
1/3 lb fresh mushrooms, minced |
2 ounces cooked ham, ground |
3 shallots, minced |
2 tablespoons butter |
1 teaspoon dijon mustard |
1 tablespoon dry sherry |
8 sheets phyllo dough |
6 tablespoons butter, melted |
1/2 cup beef broth |
1/2 cup madeira wine |
1 teaspoon bovril beef extract |
1/2 lemon, juice of |
2 tablespoons butter, softened |
Directions:
1. Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
2. Season with salt and pepper and set aside.
3. In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
4. Add the mustard and sherry.
5. Cook and stir a few more minutes to form a moist paste; set aside.
6. Brush 1 sheet of phyllo dough with butter and place another sheet on top.
7. Repeat this three more times, ending up with 4 stacks.
8. On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
9. Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
10. Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
11. Meat will be medium rare.
12. For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
13. Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
14. Remove skillet from heat and swirl in butter.
15. Spoon 2 tablespoons of sauce over each fillet and serve.
16. Pour remaining sauce in a sauce boat.
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