Fillet of Beef in Puff Pastry With Sauce Madeira

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FILET OF BEEF WITH PUFF PASTRY:
  • In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
  • Set aside to cool completely.
  • In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
  • Add cream, salt and pepper.
  • Reduce over moderate heat to a thick puree.
  • Cool.
  • Preheat oven to 450 degrees F.
  • Divide pastry into 6 equal portions.
  • On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
  • Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
  • Top each tournedos with mushroom puree.
  • Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
  • Cut away excess pastry and decorate as desired.
  • Glaze the tops of the pastry with egg wash.
  • Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
  • Arrange each tournedo on a heated plate and garnish with watercress.
  • Pour (very lightly) the sauce Madeira around the tournedos.
  • SAUCE MADEIRA:
  • In a saucepan, bring Madeira, shallots, and thyme to a boil.
  • Reduce to a simmer and cook until only 1/3 cup remains.
  • Add the stock; continue to reduce, over medium heat, until slightly thickened.
  • Whisk in the butter.
  • Season, to taste, with salt and pepper.
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