Filet Mignon En Phyllo Avec Sauce Madere
This is an impressive variation of beef Wellington. Great for a romantic dinner or dinner party. Prep and cook times approximate.
- Ready In:
- 1hr 15mins
- 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
- 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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