Filet of beef in phyllo with madeira
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef tenderloin; whole, trimmed |
| 1 | pack | Phyllo dough |
| 1 | Stick butter; melted | |
| 2 | Shallot; minced | |
| ½ | pounds | Mushroom; minced |
| 2 | tablespoons | Butter |
| Salt | ||
| 3 | tablespoons | Butter; melted |
| 1½ | tablespoon | Flour |
| ¾ | cup | Beef stock |
| 1 | teaspoon | Kitchen bouquet with bouvril |
| ¼ | cup | Madeira |
Directions
Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter until brown. Set aside. In same pan, sauté mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pieces phyllo, brushing (or spreading with hands) each layer with melted butter. Spread about ½ mushroom mixture on pastry and place seared beef on top; place remaining mixture on top of beef and fold dough around. Prepare additional 5-6 layers pastry. Seal all edges by overlapping them with this additional pastry and brush with butter. Place beef on buttered baking pan and bake 40-45' or until pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add beef stock, kitchen bouquet and madeira. Cook until thickened. Serve with slices of tenderloin.
Recipe by: Carolyn L. Dickson about '85 Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...
(Jack Dickson) on Nov 21, 1997