Side Pannel
Filet of Beef in Phyllo with Madeira
Filet of Beef in Phyllo with Madeira
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 3 lb Beef tenderloin; whole,
- -trimmed
- 1 pk Phyllo dough
- 1 Stick butter; melted
- 2 Shallot; minced
- 1/2 lb Mushroom; minced
- 2 tb Butter
- Salt
- 3 tb Butter; melted
- 1 1/2 tb Flour
- 3/4 c Beef stock
- 1 ts Kitchen bouquet with bouvril
- 1/4 c 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 1/2
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.
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 1/2
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.
Tweet