Filet Mignon En Phyllo Avec Sauce Madere
photo by kymgerberich
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
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
-
For the sauce
- 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
- Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
- Season with salt and pepper and set aside.
- In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
- Add the mustard and sherry.
- Cook and stir a few more minutes to form a moist paste; set aside.
- Brush 1 sheet of phyllo dough with butter and place another sheet on top.
- Repeat this three more times, ending up with 4 stacks.
- On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
- Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
- Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
- Meat will be medium rare.
- For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
- Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
- Remove skillet from heat and swirl in butter.
- Spoon 2 tablespoons of sauce over each fillet and serve.
- Pour remaining sauce in a sauce boat.
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Reviews
-
Keen - you have no idea how happy you've made me!! I wish I could give this recipe 20 big, loud stars so everyone could know to try it. I'm not a super chef in the kitchen - acutally still in the learning stages of most things - and one day decided to give this a whirl. Wow, was I happy with it! My boyfriend raved about it, too. The recipe was very easy to follow. I could not find the beef extract anywhere, so I had to leave it out, but the sauce was still very good. The wine was excellent in there! I will add this to my favorites for sure. It's a very tasty meal that's easy (and quick!) to make - one that will impress everyone at the table!! Thank you so much!! Dee
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.