Filet Mignon En Phyllo Avec Sauce Madere

Recipe by keen5
READY IN: 1hr 15mins




  • 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.